A friend who tasted this soup said it was as if someone had accidentally dropped pico de gallo in a sandia agua fresca. He meant that as a compliment. I agree.
John’s Watermelon Gazpacho
5 pounds red seedless watermelon, divided use
1/2 cup finely diced sweet onion, such as a Texas 1015
2 cups diced, peeled and seeded cucumber
1/2 jalapeño, seeds removed and finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
Juice of 1-2 key limes, to taste
Kosher salt, to taste
Remove the rind from the watermelon and cut into 1-inch chunks. Purée two-thirds in a food processor until fairly smooth. Place the remaining watermelon in a large mixing bowl. Smash with a fork. Pour the puréed watermelon over the top. Stir in onion, cucumber, jalapeño, cilantro and parsley. Add juice of 1 key lime and kosher salt. Taste; adjust seasonings, adding more lime juice and salt as needed. Refrigerate 4 hours before serving. Serve within 2 days of making.
Makes 4 to 6 servings.
From John Griffin, adapted from “Cotton: The Cookbook” by Jeffrey Paige