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Watermelon Gazpacho

By: 
Rabbi Linda Henry Goodman
watermelon gazpacho
watermelon gazpacho
watermelon gazpacho

This recipe is from the Garden City Jewish Center's cookbook: Sharing Our Favorites.

Good friends of ours made this as part of a delightful Shabbat lunch in Jerusalem...perfect for a summer day.

Ingredients: 
7 cups fresh watermelon, rind discarded, cut into chunks
1 1/2 cups ice cubes
3 ounces whole almonds with skins
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded, torn into pieces
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
Directions: 
  1. Seed 1 cup watermelon chunks and cut into small dice.
  2. Purée remianing watermelon in blender or food processor, in batches if necessary. Pour purée through a medium mesh sieve into a large bowl, pressing on solids; discard solids.
  3. Blend juice with ice, almonds, and garlic, in batches if necessary, until smooth.
  4. Add bread, vinegar, salt, and pepper to taste and blend.
  5. With motor running, add oil in a slow stream, blending until smooth.
  6. Ladle soup into bowls and serve topped with diced watermelon.

Note:  You can omit the ice cubes and put in in less oil.