Watermelon Gazpacho KindSoups

 Watermelon Gazpacho with KindChef Peg Philleo.

I changed things up as I prepared this, but not quite sure what I did - but it ended up very good.  I didn't have poblano peppers, so I added some chili powder and cayenne, possibly some cocoa chili.  Loved the base.  Store separately from the fruit.  The fruit part can be eaten separately, although the cucumber makes it a bit odd.  Can add peach as well. 

servings: 16 bowls

For the Watermelon Gazpacho Base:

• 16 cups chopped seedless watermelon
• 3/4 cup diced red onion
• 1/4 cup packed mint leaves; additional to top when serving
• 8 tablespoons chopped poblano pepper
• 4 cloves garlic
• 8 tablespoons red wine vinegar
• 12 tablespoons olive oil
• Salt and pepper

For the full Gazpacho Recipe:

• 4 cups diced watermelon
• 4 cups diced cantaloupe
• 4 cups diced peeled cucumber
• 16 mint sprigs
• 1 cup shaved asiago cheese (I didn't use this)

Instructions

For the Watermelon Gazpacho Base:

1. Place all the ingredients into the blender, withholding the oil for later. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.
2. Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve. 

To Serve:

1. Mix the diced watermelon, cantaloupe and cucumber in a bowl. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and/or chopped mint, and a sprinkle of asiago shavings.