Recipe for watermelon gazpacho

The watermelon gazpacho made at Sweet Basil restaurant in Needham by owner-chef David Becker. Suzanne Kreiter/Globe staff

By Legacy User

August 7, 2012

1 minute to read

Serves 6

For supper on a warm night or at the beach, this gazpacho gets a light mash in a bowl and a long chill, but it’s otherwise effortless.

½medium-size seedless watermelon, cut into ¼-inch cubes (enough to make 8 cups)4large tomatoes, chopped1small cucumber, seeded and cut into ¼-inch cubes1each red and yellow bell pepper, cored, seeded, and cut into ¼-inch cubes1medium red onion, finely chopped1clove garlic, crushed1tablespoon chopped fresh cilantro1½cups tomato juice2tablespoons lemon juiceSalt and black pepper to taste½cup quark (available in specialty stores) or ¼ cup sour cream mixed with ¼ cup Greek yogurt

1. In a large bowl, combine the watermelon, tomatoes, cucumber, red and yellow peppers, onion, garlic, cilantro, tomato and lemon juices, salt, and black pepper.

2. With a potato masher, mash just enough to extract some juice out of watermelon and tomatoes. Cover and refrigerate for at least 4 hours. Taste for seasoning and add salt and black pepper, if you like.

3. Ladle the soup into 6 large bowls and top with quark or the sour cream mixture. Adapted from Sweet Basil