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Grilled Watermelon Gazpacho
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon chipotle chile powder
- 3 pounds watermelon, cut into 1-inch thick slices
- kosher salt
- 1 medium tomato, cored and chopped
- 1 cup chopped English cucumber
- ¼ cup chopped fresh cilantro
- 1 medium shallot, peeled and chopped
- 1 small jalapeno chile, stemmed, seeded and chopped
- 3 to 4 tablespoons freshly squeezed lime juice
- 2 teaspoons red wine vinegar
- ¼ cup crème fraiche
Instructions
- Prepare a medium-hot charcoal fire or preheat a gas grill or ribbed stovetop grill pan.
- In a small bowl combine 1 tablespoon of the olive oil and chipotle chile powder.
- Brush the watermelon slices with the chipotle oil. Sprinkle both sides of the watermelon with kosher salt.
- Grill the watermelon until it is charred, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind and any seeds if necessary. Coarsely chop the flesh.
- In the jar of a blender combine the watermelon flesh, tomato, cucumber, cilantro, shallot, jalapeno and remaining 1 tablespoon of olive oil. Blend until almost smooth. Transfer to a bowl. Stir in 1 ½ tablespoons of the lime juice and the vinegar. Season with salt to taste. Cover and refrigerate until thoroughly chilled, about 4 hours.
- When ready to serve, in a small bowl combine the crème fraiche with 2 tablespoons of the lime juice. Taste the soup and adjust seasonings if necessary, adding more lime juice and salt if necessary.
- Ladle the soup into bowls and drizzle the lime crema over the top.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/