You know it’s officially summer when juicy, sweet, refreshing fruit hits the farm stands. Along country roads in the Southern states, you’ll find numerous fruit and vegetable stands. In the old days, there would be metal cattle-watering troughs filled with cold water, ice and freshly picked watermelons. We would stop daily to grab a melon, sometimes barely making it to the back of the station wagon before slicing one open and devouring it right then and there. It wasn’t until I was an adult that I came to learn about gazpachos, so this recipe combines my childhood memories with my adult need to elevate those taste memories. But, really, does it get any better than a farm-stand snack?
Excerpted from by Lisa Ahier, with Susan Musgrave. Copyright © 2023 Lisa Elaine Ahier. Photographs by Jeremy Koreski. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
This soup does not keep for days: it will likely fall apart and separate after 36-48 hours. I like to make it in the evening and let it sit overnight.
In a large bowl and using an immersion blender, or in the bowl of a traditional blender or food processor, place the watermelon, tomato, cucumber, garlic, jalapeños, mint and ½ cup basil. Sprinkle with the salt.
Blitz until smooth. (You may have to do this in batches if you are using a food processor or if your traditional blender is small.) Once the mixture is smooth, add the juices and blend on medium speed. Drizzle in the olive oil and blend to combine (you could do this with a whisk). Add the salt to taste.
Chill the soup in the fridge for at least 4 hours, or for up to 24 hours. Garnish with the remaining basil.
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