Stop by Jonathan’s free cooking demonstrations at Eastern Market on Saturday mornings to learn more and to pick up more free recipes using fresh market ingredients.
August is the perfect month for lazy days spent outside in the sun, delightfully oblivious to the sweat running down your face. But, when the mid-day heat rolls around, it’s time for a refreshing break. Watermelon gazpacho is just what you need to get ready for a lazy afternoon (and a few cocktails) back in the sun. There is nothing better than a lazy summer day spent sitting outside soaking in the summer’s rays, except taking a break for a cool, refreshing bite to eat.
Disappointed by bowl after bowl of this popular dish where the sweet watermelon disappeared among the vegetal flavors of the tomato brought out by sat, I headed into the kitchen. I mixed bright, fresh heirloom tomatoes with sweet, crisp watermelon. My personal favorites are meaty Black Cherokee or Brandywine tomatoes with their perfectly balanced sweet, acidic flavor. My favorite part of cooking is playing with the abundance of seasonal, fresh ingredients at the market. Back in the kitchen I added a pinch of salt that made the tomato flavor burst, but the watermelon was weak, barely there.
Where salt heightens savory flavors, sugar highlights sweet ingredients. A drizzle of honey brought back the sweet watermelon. Fresh basil gave life and depth. A splash of bright vinegar brought it all together. This is the perfect time to stop by and see David and Valerie at Sunnyside Farm at Eastern Market to snag up some of their sugary sweet watermelon used in this dish. Try Jade Star. Not in D.C? You will find that any watermelon will suffice, just make sure it feels heavy and sounds hollow when thumped!
Ingredients:
- 6 cups watermelon diced and separated
- 2 large tomatoes, diced, about 2 cups
- 1/2 red onion, diced
- 1/2 tsp lime zest
- 2 tbs lime juice
- 1/2 jalapeño seeded and minced
- 2 tbs basil, finely chopped
- 1/4 cup red wine vinegar
- 2 tbs honey
Directions:
- Mix together 4 cups of the diced watermelon with the tomato, and onion
- Add lime zest and juice, jalapeño and basil. Stir together.
- Press remaining 2 cups of watermelon through a food mill or puree in a food processor and strain through a fine sieve to remove solids.
- Add watermelon juice, and vinegar and honey to soup. Season to taste with salt, pepper and additional honey, if needed.
- If you make this soup ahead of time, check the seasoning again before serving. The watermelon and tomatoes will release more moisture and dilute the salt, vinegar and honey.