This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. —George Levinthal, Goleta, California
Recommended: 25 Cucumber Recipes to Make This Summer
VERIFIED BY Taste of Home Test Kitchen
- 2 tablespoons olive oil, divided
- 1/4 seedless watermelon, cut into three 1-1/2-in.-thick slices
- 1 large beefsteak tomato, halved
- 1/2 English cucumber, peeled and halved lengthwise
- 1 jalapeno pepper, seeded and halved lengthwise
- 1/4 cup plus 2 tablespoons diced red onion, divided
- 2 tablespoons sherry vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon pepper
- 1 small ripe avocado, peeled, pitted and diced
- Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat, reserving one watermelon slice.
- When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings. Process in batches in a blender until smooth, adding remaining olive oil during final minute. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled.
- To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish with wedges, cutting slits in narrow end and slip over rims of bowls or glasses. Yield: 4 servings.
Originally published as Grilled Watermelon Gazpacho in Taste of Home June/July 2017