Greetings to all of my family and friends! My apologies for the long stretch of time between posts on sharyescookbooks.com — but “Life” just got in the way for a while. Things are slowly getting a bit more settled again, so be on the lookout for more posts! 😊
Recently I came across a Watermelon Gazpacho recipe from Seattle’s well-known restaurant, Canlis. Back in those days Canlis garnished this delicious cold soup with edible flowers from their own garden (borage, nasturtium, chive, parsley or chervil flowers) and topped it with croutons which they baked between two metal baking sheets lined with silicone baking mats to create perfectly flat croutons. Square croutons baked at home will be just as delicious however!
I’ve had this recipe tucked away for a long time — and now is definitely the time to make it! For the last couple of weeks we here in the Pacific Northwest have had continuous temperatures in the high 80s and 90s — really hot weather for us! What a relief it was when temperatures finally dropped down into the high 70s, (since most of us in this area do not have air conditioning). Let me tell you, even 12 fans running non-stop throughout the house don’t do much more than move hot air around! ☹️
When I came across this recipe, I sent a quick note to Chef Greg Atkinson (Chef/Proprietor at Bainbridge Island’s Restaurant Marche), as I was curious to know if it was a recipe he had concocted during his tenure as Canlis’ chef. This delicious cold soup is absolutely perfect for the really hot weather we’ve been having — and what a tasty treat it is for we watermelon lovers!
Watermelon Gazpacho
3 cups watermelon — cut into small dice; remove all seeds!
3 cups heirloom tomatoes — cored, seeded and cut in small dice
1 cup cucumber — peeled, seeded and diced
2 large shallots — thinly sliced
1 large clove fresh garlic — peeled and smashed
1/4 cup white balsamic vinegar — plus more for drizzling
1 1/8 cups extra-virgin olive oil, divided — plus more for seasoning
1/8 teaspoon kosher salt — or to taste
1/3 French baguette — cut into 1-inch cubes
12 edible flowers — to garnish
In advance: Set aside some diced watermelon and tomato pieces to use as a garnish. Combine in a large bowl the remaining watermelon, tomatoes, cucumber, shallots and garlic. Whisk vinegar and 1 cup of the olive oil together in a small bowl; drizzle the vinaigrette over the chopped mixture, stirring until well-combined. Season with salt, then squeeze the mixture gently with your hands to release the juices. Cover the bowl tightly with plastic wrap and refrigerate at least a few hours — preferably overnight!
For the croutons: Preheat oven to 300°. Cut a 4-inch section of the baguette into 1-inch cubes. Place cubes on a baking sheet, and drizzle 2 tablespoons of the remaining olive oil over the top. Bake 20-25 minutes, tossing croutons occasionally, until golden brown. Drain croutons well on paper towels and cool to room temperature.
For the soup: Transfer the chopped mixture in small batches to a blender or food processor. Purée each batch until very smooth, then strain the mixture into another bowl. Stir gently to combine, and season to taste with additional vinegar and salt.
To serve: Serve the soup very cold — garnished with the reserved diced watermelon and tomatoes, a few croutons, a drizzle of oil, and some edible flowers. — Serves 6