watermelon + citrus gazpacho with avocado
This recipe was completely inspired by this weekend’s weather. We’ve had the sunniest, most gorgeous weekend and the colors and flavors in this gazpacho are a perfect representation. If you’ve never had watermelon or orange in your gazpacho, you’re in for a treat. Traditional gazpacho tastes like a really good salsa, so adding watermelon and orange makes more sense to me for some reason. I leave it a little chunky and then stir in a few larger chunks of all the ingredients plus some creamy avocado before serving. Serve this chilled on a hot summer day as a soup or palate cleanser. Some beautiful lump crab meat would make this an elegant starter as well.
citrus + watermelon gazpacho with avocado
makes about 3 cups
- 3 navel oranges
- 2 roma tomatoes, roughly chopped
- 1 cucumber, peeled and diced
- 3/4 cup diced watermelon
- 1 small red onion, diced
- 2 tablespoons plus 2 teaspoons red wine vinegar
- 1 tablespoon olive oil
- 1-1/2 teaspoons salt, divided
- 1 small avocado, halved, pitted, peeled and diced
- Grate 1 teaspoon zest from one orange; set aside.
- Peel and cut one orange into segments. Cut segments into small pieces. Remove to a bowl and set aside. Peel and segment remaining oranges into blender or food processor.
- To oranges add tomatoes, 1/2 cup of the diced cucumber, 1/2 cup of the watermelon, 1/4 cup of the onion, 2 tablespoons of the vinegar, the oil, 1 teaspoon of the salt and the reserved orange zest. Pulse until finely chopped, about 10 to 12 times; chill until ready to serve.
- To reserved orange segments add remaining cucumber, remaining 1/4 cup watermelon, the onion, remaining 2 teaspoons vinegar, remaining 1/2 teaspoon salt and the avocado; mix gently.
- To serve, divide pureed mixture among four bowls. Spoon chopped mixture into center of each bowl.