Tomato & Watermelon Gazpacho
(Alchemy, Edgartown)
The vibe at Alchemy is fancy without the fuss. There is real finesse with the menu and cocktails, and each floor offers a different experience: the jovial first-floor bar and bistro, an elegant dining room made for celebrations, and a cozy upstairs complete with fireplace. Maybe that’s why it’s been an Edgartown mainstay for over twenty years. Or it could be because of executive chef and owner Christoper Stam’s love of locally sourced ingredients. This is the no-cook soup of the summer, made with the season’s sweetest tomatoes and watermelon, cool and refreshing after a day on the beach. Ready in minutes, it’s also an ideal dinner party welcome course. Arrange the garnishes in individual bowls, so guests can help themselves.
Serves 6 to 8
Ingredients:
- 5 medium tomatoes, coarsely chopped
- 5 (3-in.-sqaure) pieces watermelon, rind and seeds removed
- 3 cloves garlic
- 1 shallot
- 2 tbsp. honey or agave syrup
- 3 tsp. A.1. Steak Sauce
- 1 to 2 tsp. Tabasco
- ¼ c. red wine vinegar
- ¼ c. vegetable oil
- Kosher salt and freshly ground black pepper
- Crumbled feta, sliced jalapeño, chopped mint, and crushed red pepper flakes for garnish
- Extra virgin olive oil for finishing
Print Recipe
Instructions:
- In a high-speed blender, blend the tomatoes, watermelon, garlic, shallot, honey, A.1. Steak Sauce, Tabasco, and vinegar until smooth.
- While blending on high speed, add the vegetable oil in a thin stream. Blend until emulsified. The soup should be smooth and have a creamy texture. Season with salt and pepper. Refrigerate and serve chilled. Serve garnishes and olive oil on the side.
