This summertime soup from chef Jeffrey Paige of Cotton, a restaurant in Manchester, N.H., goes together quickly and is cooling enough to take the edge off the heat.
Cotton’s Watermelon Gazpacho
5 pounds red seedless watermelon
1/2 cup finely diced red onion
1 cup finely diced red bell pepper
2 cups diced, peeled and seeded cucumber
1/2 jalapeño, seeds removed and finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup sugar
Kosher salt, to taste
Remove the rind from the watermelon and cut into 1-inch chunks. Purée in a food processor until fairly smooth. Transfer to a large mixing bowl. Add the onion, pepper, cucumber, jalapeño, cilantro, parsley, vinegar and sugar. Stir to blend well. Season to taste with kosher salt. Refrigerate 4 hours before serving. Serve within 2 days of making.
Makes 4 to 6 servings.
From “Cotton: The Cookbook” by Jeffrey Paige