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Soup

Pistachio Gazpacho with Watermelon and Cucumber

Yield: 4 servings

Ingredients

  • 2 cups Pistachios shelled
  • 1 medium Cucumber peeled, seeded and diced in 1/2-inch cubes
  • 1 cup Celery stalk diced
  • cups Pain de mie or other soft white bread, chopped
  • 2 small Garlic cloves degermed and finely chopped
  • 4 cups Cold water
  • Juice of One lemon
  • 2 teaspoons Kosher salt
  • 1 cup watermelon 1/4” cubes
  • 1 cup Croutons
  • 4 sprigs Fresh tarragon
  • 1/8 teaspoon Ground white pepper
  • Extra virgin olive oil

Instructions

  1. In a large bowl, combine the pistachios, most of the diced cucumber (reserving a small amount for garnish), celery, pain de mie, garlic and water.
  2. Working in two separate batches, pour half of the ingredients into a blender and puree on high speed until contents are smooth throughout, about 2 minutes, and then transfer to a large bowl. Repeat with remaining ingredients. Stir in the freshly squeezed lemon juice.
  3. Strain all of the liquid through a fine-mesh sieve into a glass bowl or airtight container, gently pushing all of the liquid through with a spatula or back of a ladle. Discard the solid ingredients.
  4. Season the soup with salt; refrigerate until well chilled, at least 2 hours or overnight.
  5. To serve, divide the soup into 4 shallow bowls and garnish evenly with the reserved cucumber and diced watermelon. Scatter croutons and a sprig of tarragon on top of each bowl. Season with ground white pepper to taste and drizzle small dots of extra virgin olive oil over the top.
  6. Serve immediately.