I was sorting out a menu for dinner with friends last week and the abundance of watermelons at my local market had me wondering how I could work them into a dish. I was thinking "chilled soup" so I borrowed some ingredients of a gazpacho and bingo!
The watermelon gives a lightly sweet undertone while the tomato paste and Worcestershire sauce add substance and flavour. A good blender makes quick work of reducing everything to a smooth consistency. Look for seedless watermelons and this is a very simple dish to make. Serves six.
WATERMELON GAZPACHO
1/2 red pepper (capsicum)
1/2 yellow pepper (capsicum)
3 large spring onions
6 cups deseeded and cubed watermelon
6 large tomatoes (roma if possible)
2 medium chillies, deseeded and sliced
Juice and zest of 2 limes and 1 lemon
150ml tomato paste
2 Tbsp Worcestershire sauce
1/4 cup chopped coriander
Salt and freshly ground white pepper
Finely chop the peppers and spring onions and set aside a small amount for garnish.
Remove the cores from the tomatoes and slash an X through the skin at the other end. Cover with boiling water long enough to loosen the skins. Peel, and roughly chop the tomatoes.
Deseed the watermelon if necessary, place in a blender and puree until reasonably smooth. Pour into a large bowl.
Place the tomatoes, chopped peppers and onion mix (apart from the amount for garnish), sliced chillies, lemon and lime juices and zest, tomato paste, Worcestershire sauce and chopped coriander in the blender. Blend till smooth then add to the watermelon. Season with salt and pepper then check the seasoning, adding more lime juice and Worcestershire sauce as necessary.
Refrigerate for at least four hours. Garnish each serving with the reserved chopped capsicum and spring onion mix.