A Cool Taste of Summer

When summer arrives in Southern Oregon, few things taste better than sweet, juicy watermelon—especially when it’s transformed into this refreshing Watermelon Gazpacho. Served as a first course at Country Willows Inn, it’s light, colorful, and just a little unexpected, with fresh cucumber, lime, basil, mint, and a gentle kick from serrano pepper. Best of all, it’s easy to make, beautiful on the table, and always a favorite with our guests.

Ingredients

4 cups cubed watermelon

1 cucumber, cubed

1 serrano pepper, charred

2 limes

½ cup mint leaves

½ cup extra-virgin olive oil

¼ cup basil

Instructions

1. Blacken the serrano pepper, then clean it.
2. Add the pepper to a blender with the watermelon, half of the cucumber, and the zest and juice of 1 lime. Blend until smooth, then refrigerate to chill.
3. Meanwhile, blanch the mint leaves for 1 second in simmering water, then immediately place them in an ice bath.
4. Once the mint leaves are cold, squeeze them in a paper towel to remove as much moisture as possible.
5. Place the mint leaves and olive oil in a blender. Blend for 30 seconds.
6. Line a fine-mesh strainer with a coffee filter and strain the mint oil.
7. Pour the chilled gazpacho into bowls. Garnish with the remaining cucumber, lime, basil, and mint oil.