Watermelon-Cucumber Gazpacho with Cabernet Reduction and Smoked Sea Salt

This is a refreshing take on a summer classic.  It’s great for healthy dining, easy entertaining, and just a great soup.

 (Picture to come)

• 8 lbs. Seedless Watermelon
• 5 cloves Garlic
• ½ Red Onion
• ½ Jalapeno Pepper
• ½ Serrano Pepper
• ½ Red Bell Pepper
• ½ Yellow Bell Pepper
• ¼ – ½ Seedless (English) Cucumber
• 15 Mint Leaves
• 1.5 fl.oz. Apple Cider Vinegar
• 1/3 cup Brown Sugar
• ½ – ¾ cup Extra Virgin Olive Oil
• Salt & Pepper, to taste

Garnishes:

• Feta Cheese, crumbled
• Extra Virgin Olive Oil
• Smoked Sea Salt
• Cabernet Reduction (1 bottle of Cabernet and ½ cup sugar, reduced to 1 cup)

1. Peel & cut the watermelon into 1” cubes.  Cut about 4 oz. of the melon into small dice and reserve.
2. Small dice about ¼ of the onion and reserve.  The rest can be chopped.
3. Seed the cucumber (reserving the pulpy center) and cut about ¼ of it into small dice and reserve.  Chop the rest.
4. Seed all of the peppers.  Cut ¼ of each into small dice, and reserve.  Chop the rest.
5. Mix all of the reserved pieces of peppers, cucumber, onion, and watermelon in a separate bowl and chill until ready to serve (this is your garnish)
6. In a blender, combine vinegar with about half of the sugar, the cucumber seed pulp, along with the chopped ingredients, and about ¾ of the mint (you may need to do this in batches).  Blend until smooth, streaming in olive oil as you go to help thicken the soup.  Taste after blended and season with salt, pepper, and more sugar (if needed)
7. Chill well and season to taste.
8. To Serve: Place some of the mixed diced vegetables in a bowl/glass and ladle the soup over.  Drizzle some of the Cabernet Syrup over the soup.  Chiffonade the remaining mint and sprinkle over the soup.  Crumble on some of the feta cheese and then drizzle with a touch of the olive oil.  Finish with a light sprinkle of the smoked sea salt just before serving. Serve while still very cold.