Heirloom Tomato and Watermelon Gazpacho with Saffron Aioli Toasts
The Hampton’s summer bounty is the perfect way to beat the heat. The best seasonal vitamin-rich produce demands simple no-fuss dishes that are perfect for a quiet evening al fresco— and these chilled soups do just that. In all three soups, the blender does most of the work— and even better— they can be made a few days ahead of time to let the flavors meld. Just take them out, garnish with some delicious morsels and serve. Classic Gazpacho— so deep and ruby red— gets a hit of sweetness with watermelon and the crunch of saffron aioli-slathered bread. Chilled Corn Soup— vibrant like sunshine— is taken up a notch with lobster and feta, and Titian-orange Ginger Carrot Soup is cool and soothing with a dollop of labneh. Effortless and delicious? Yes. A touch elegant? You bet. So whether it’s date night à deux or an easy family lunch, let’s embrace the big chill this hot August and dip our spoons into something cool, shall we?
Find more of my recipes on The Purist.
Serves 4
INGREDIENTS
2 lbs. heirloom tomatoes, cored and cut into large pieces
3 cups seedless watermelon
1 medium cucumber
1 garlic clove
1 tbsp chopped red onion
1 tbsp red wine vinegar
1 tbsp lime juice
½ tsp chili flake
¼ cup olive oil, plus more for finishing
½ tsp kosher salt
Black pepper
Baguette, sliced and toasted
A mix of soft herbs for garnish such as parsley, cilantro, dill, basil, tarragon
Saffron Aioli
1 tbsp lemon juice
1 tsp water
¼ tsp saffron threads, crushed
1 garlic clove, minced
½ cup mayonnaise
1 tsp lemon zest
1 tsp lemon juice
¼ tsp kosher salt
METHOD
Combine tomatoes, watermelon, cucumber, garlic, red onion, red wine vinegar, lime juice and chili flake in a blender and puree until liquified. Add olive oil, salt and pepper and puree and blend to combine until just smooth with a touch of texture.
Make the aioli: In a small bowl, add water, lemon juice and saffron to a small bowl and let steep 10 minutes. Add garlic, mayonnaise, lemon zest and kosher salt and whisk until smooth. If needed, add more mayonnaise to thicken.
To serve, spread saffron aioli onto warm toasts. Top with herbs. Ladle soup into bowls, finish with olive oil and sea salt; garnish with herbs and serve.