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Spicy watermelon gazpacho

When Chef Nathan Lyon spoke to a group at Thomas F. Chapman Family Cancer Wellness at Piedmont, he shared his love for fresh, wholesome and easy-to-prepare food. Here, he shares a fruity, spicy gazpacho recipe from his book Great Food Starts Fresh.

Yield: 2 to 3 servings

  • 2 cups chopped watermelon, seeds removed, rind discarded
  • 3 small cucumbers (Persian or Japanese) peeled, seeded, chopped roughly (1½ cups)
  • 1 small yellow or red bell pepper, seeded and chopped roughly (1 cup)
  • 1 medium tomato, seeded and quartered
  • ½ small jalapeno, seeded, deveined, and chopped roughly (1 tablespoon, or more to taste)
  • 15 medium-sized fresh mint leaves, chopped roughly
  • ¼ cup roughly chopped fresh cilantro, plus whole leaves for garnish
  • ½ small red onion, peeled and chopped roughly (? cup)
  • 1 tablespoon plus 1 teaspoon red wine vinegar
  • 1½ tablespoons freshly squeezed lemon juice (juice of half a lemon)
  • ¼ cup extra-virgin olive oil
  • 1½ teaspoons kosher salt, plus more to taste
  • ? teaspoon freshly ground black pepper, plus more to taste

1. Add all the above ingredients to a blender or food processor (It’s gonna be full—work in two batches if necessary).

2. Beginning with the slowest speed, blend or pulse until the desired consistency is achieved. I find that it’s perfect after blending for approximately 30 seconds. Enjoy your gazpacho with more texture? Blend less.

3. Adjust the seasoning with salt and pepper and refrigerate until chilled. Serve topped with a cilantro leaf.

Want more from Chef Lyon? Click here for his tips on shopping a farmers market, try his raw kale salad with feta, pine nuts and cranberries, or grill these hamburgers with tomato mostarda, arugula and blue cheese. 

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