Watermelon Gazpacho

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
4

Use watermelon instead of tomato for an unusual twist to traditional gazpacho. Served chilled, this soup is refreshing as an appetizer or on a hot day. The flavor is a little sweet, a little salty and definitely unique!

Ingredients

4 lb. watermelon, seeded and cut into chunks (about 8 cups)
1 1⁄2 cups ice cubes
3⁄4 cup blanched whole almonds
2-3 garlic cloves, chopped
6 slices firm bread, torn into pieces
2 tbsp. red wine vinegar
2 tbsp. lime juice
2 tsp. coarse salt
Ground pepper, to taste
1⁄3 cup olive oil
1⁄2 cup minced cilantro
Watermelon and lime wedges, for garnish

Steps

1. Dice 2 cups watermelon chunks and reserve. Puree remaining watermelon in blender. Strain puree, pressing solids to extract juice.

2. Return watermelon juice to blender. Add ice, almonds and garlic; blend until smooth. Add bread, vinegar, lime juice, salt and pepper; blend to combine. Add olive oil in a steady stream, blending until smooth. Transfer to bowl; stir in reserved diced watermelon and cilantro.

3. For service, pour into salt-rimmed martini glasses. Garnish with watermelon and lime wedges.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources