GRILLED WATERMELON GAZPACHO

Grilled Watermelon Gazpacho image

Provided by George Levinthal

Time 45m

Number Of Ingredients 12

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1-1/4 lb seedless watermelon
1 large beefsteak tomato, halved
1/2 English cucumber, peel and seeded, cut in half lengthwise
1/4 red onion, plus 2 tablespoons, diced for garnish
1 jalapeno, seeded, cut in half lengthwise
1/2 tsp kosher or sea salt
1/4 tsp black pepper
2 Tbsp sherry vinegar
2 Tbsp extra virgin olive oil
1 Tbsp lime juice
1/2 avocado. small diced
2 Tbsp balsamic vinegar

Steps:

1. Grill the first two slices of the watermelon, the tomato, the cucumber and jalapeno over high heat for about 5 to 6 minutes per side until you have good grill marks and a little seared. Adjust the heat to keep everything from burning. Remove from the heat.
2. Remove the rind from the two slices of watermelon and cut into chunks. Remove the skin from the tomato, and jalapeno. Cut the tomato, cucumber, and jalapeno into pieces and place everything into a blender. Add the onion, the salt and pepper, and vinegar.
3. Blend until smooth. During the last minute, drizzle in the olive oil. Pour through a colander to capture any seeds and other small bits into a large bowl. Taste and add more salt and pepper if needed. Cover with plastic wrap and refrigerate until cold. This can be made the day before if desired.
4. Cut the remaining slice of watermelon into 8 wedges. Divide the gazpacho between your serving dishes. A martini or margarita glass makes for a nice presentation. Garnish the top of the gazpacho with the diced avocado, cucumber and onion. Using a squeeze bottle put a few drops of the balsamic vinegar in each serving. Cut a slit in the pointed end of the watermelon and slip one segment of watermelon wedge over the edge of each glass. Serve cold.