Straight Wharf restaurant serves gazpacho garnished with a single shrimp in addition to the chopped vegetables.
|2||cups cubed watermelon|
|2||medium cucumbers, peeled, seeded, and diced (about 2 cups)|
|1/2||cup olive oil, plus 2 tablespoons for garnish|
|1/4||cup sherry vinegar, or to taste|
|Salt and pepper, to taste|
|1||tablespoon sugar, or more to taste|
|1||bunch scallions, thinly sliced|
|1/4||cup chopped fresh cilantro|
|2||jalapeno peppers, seeded and finely chopped|
|1/4||cup lime juice|
2. Reserve 2 tablespoons tomato, 2 tablespoons watermelon, and 2 tablespoons cucumber for garnish.
3. In a food processor, combine the remaining tomato, watermelon, and cucumber. Blend until smooth. Add 1/2 cup of olive oil, sherry vinegar, salt, pepper, and sugar. Pulse to combine.
4. Transfer the mixture to a large mixing bowl. Stir in the scallions, cilantro, jalapeno peppers, and lime juice. Taste for seasoning and add more salt or vinegar, if you like. Cover and refrigerate for several hours or until chilled.
5. Ladle the gazpacho into 8 bowls. Garnish each with remaining chopped tomatoes, watermelon, cucumbers, and a drizzle of olive oil. Amanda Lydon and Gabriel Frasca