Recipe: Steven's Gazpacho

There’s only one chopped liver I’ll eat, and only a couple gazpachos. I’m just not a lover of that raw tomato taste. This recipe, adapted slightly from my friend Steven’s, uses watermelon puree and bottled tomato juice as its base, which I find delicious.

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Makes 10 cups.

Ingredients

• 1/4 of a large, seedless watermelon, rind removed
• 2 large cucumbers, peeled and seeded
• 1 clove garlic, crushed or finely minced
• 2 C tomato juice
• 1 medium red onion, fine dice
• 1 yellow pepper, small dice
• 1 red pepper, small dice
• 1/2 C small-diced jicama root
• 2 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1/2 C panko bread crumbs
• 1 1/2 tsp. kosher salt
• 1 jalapeno, minced
• 10 basil leaves, minced or chiffonade

1. In a blender or food processor, puree the watermelon. Strain for errant seeds, if desired. Transfer to large bowl or jug.
2. Puree the cucumbers and add to bowl.
3. To the watermelon-cucumber puree, stir in remaining ingredients (except the basil).
4. Chill overnight.
5. Before serving, mix in basil. Add additional salt to taste.