Hands on Prep Time: 20 minutes
Serves 10 to 12
3 roma tomatoes, skin on and diced
1/2 Serrano pepper, seeded, veins removed and roughly chopped
4 cups cubed fresh watermelon
2 teaspoons red wine vinegar
1 cup tomato juice
1/4 cup olive oil
3 to 4 tablespoons minced red onion
1 English cucumber, seeded and minced
2 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese for garnish (optional)
In a large pot—preferably one you can later fit with a lid, combine all of the ingredients and mash down with a potato masher or back of a large spoon, until the watermelon is the consistency of a slushy; by mixing and mashing the ingredients, the various flavors are interspersed and have a chance to marry.
Fit the lid over the pot and refrigerate at least 2 hours or overnight. (Note: Once the gazpacho has marinated for several hours and is extremely cold, it’s ready for the blender.)
Remove the pot from the refrigerator and pour the contents into a container that fits into the freezer;make sure gazpacho is frozen when you transport it to the party. Allow it to thaw for 15 to 30 minutes, and then place the gazpacho into a blender. Puree until smooth. Pour into bowls or cups and sprinkle with feta cheese and diced veggies if you prefer. You can also enjoy the gazpacho smooth and sip it straight from the cup.