Watermelon Gazpacho from Juban's

Wednesday, July 3, 2002


1 (4lb) piece of watermelon, rind discarded and flesh cut into large chunks (7 cups) 
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
Pepper to taste 
1/4 cup extra-virgin olive oil


  • Seed 1-cup  watermelon chunks and cut into small dices.
  • Seed remaining watermelon and puree in a blender (in batches if necessary).
  • Pour puree through a sieve into a bowl, pressing on solids.
  • Return juice to blender and blend together with ice,almonds, and garlic (in batches if necessary) until smooth.
  • Add vinegar, salt, and pepper to taste, and blend, adding oil in a slow stream, until smooth.
  • Top with diced watermelon. Serves 4.