I don’t want to lose the essence of the gazpacho so the vegetables are grilled over indirect heat only until they are crisp tender. The grill is pre heated on high and the burners under the vegetables are turned off after you place the various ingredients on the grill so the watermelon and some of the vegetables will get grill marks on one side–this will contribute to the light smoky flavor.
The best part is that once the vegetables are grilled, you place everything in a blender and puree away. A little best quality olive oil, red wine vinegar and fresh mint and basil are all you need to finish this simple summer soup.
Grilled Tomato Gazpacho With Watermelon and Mint
Start to finish: 45 minutes, plus time to chill; Serves 4-6; Grilling Method: Indirect/Medium Heat
4 large ripe tomatoes
1 yellow or red bell pepper
1 large English seedless cucumber
1 sweet (Vidalia) onion
2 to 3 cloves garlic
4 scallions
2 large slices of watermelon
3 to 4 tablespoons extra-virgin olive oil, plus more for brushing
3 to 4 tablespoons red wine vinegar
4 tablespoons chopped fresh basil and mint or other favorite herbs
Kosher salt, to taste
Freshly ground black pepper, to taste
Garnish:
¼ cup sour cream or crème fraîche
3 tablespoons chopped basil and mint
Preheat grill with all burners on high.
Stem the tomatoes and cut in half. Core and seed the pepper. Peel and halve the cucumber lengthwise. Peel the onion and garlic and cut the roots off the scallions. Place vegetables bottom-side down on the cooking grate. You can place the garlic inside the pepper, or in a disposable drip pan. Brush all the vegetables and the watermelon lightly with olive oil and sprinkle with salt.