Watermelon gazpacho a cool, refreshing warm-weather treat

As the weather gets warmer, there’s nothing I crave more than a chilled soup. For me that means gazpacho.

It’s refreshing, filling and brimming with produce that’s still abundant this time of the year. And, I don’t have to heat the kitchen by turning on the oven or cooktop.

Scholars think gazpacho was brought to the region of Andalusia, Spain, by the Moors around the year 711. According to Aliza Green, author of “The Soupmaker’s Kitchen,” before Columbus brought tomatoes and peppers to the Old World, gazpacho was a simple mash of olive oil, bread, garlic, and vinegar. Today, gazpacho is one of the national foods of Spain, served in multiple variations.

Gazpacho first appeared in the U.S. in Mary Randolph’s “The Virginia Housewife,” published in 1824.

The classic Andalusian red gazpacho recipe is four ripe tomatoes cut into chunks; ½ cup peeled, seeded, and chopped cucumber; one clove peeled garlic; 1/3 cup coarsely chopped red onion; one coarsely chopped red bell pepper; two slices of country bread (with crusts trimmed) torn into chunks; one tablespoon sherry vinegar and 1/3 cup extra virgin olive oil, blitzed together in a blender until smooth. Add salt and pepper to taste and a dash of hot sauce.

Allow the soup to chill for a few hours in the refrigerator before serving. Garnish with a drizzle of good extra virgin olive oil. The addition of the bread makes the soup very creamy but can be easily omitted for those on gluten-free diets. Small cubes of stale bread fried in olive oil make a crispy garnish.

Gazpacho made with summer fruits, such as watermelon, peach, orange, and mango, is equally refreshing.

Andalusian Gazpacho With Watermelon And Cucumber

This recipe is adapted from a recipe of Spanish Chef Israel Arechiga of Zeru Miami. a new upscale restaurant in Brickell focusing on Basque cuisine.

A Provence rosé such as Ultimate Provence UP 2022 ($24.99) is a very good choice to pair with watermelon gazpacho. It is young, crisp and fresh with great acidity that complements the flavors in the soup.

4 heaping cups cubed seedless watermelon, reserve half

1 English cucumber, peeled, seeded, and diced, reserve half

3 medium tomatoes, diced, reserve half

1 small red bell pepper, diced

6 ounces extra virgin olive oil

8 ounces sun dried tomatoes

3 ounces Sherry vinegar

Salt

Fresh mint

Set aside reserved watermelon, cucumber and tomatoes. Place the remaining vegetables and watermelon in a blender. Puree until smooth, then incorporate the olive oil and the Sherry vinegar at the end. Finish with salt to taste. Pour into a large bowl and chill for 3 to 4 hours or overnight. Serve cold with cucumber, watermelon, and tomato cubes. Garnish with, fresh mint.

Yield: Six servings.