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Recipe: Roost's Watermelon Gazpacho

Ingredients

  • 2 large heirloom tomatoes
  • ½ habanero chile
  • 2 cups cubed fresh watermelon
  • 3 stalks celery, medium chopped
  • 1 red bell pepper, seeded and roughly chopped
  • 6 garlic cloves, cleaned and smashed
  • 2 tablespoons red wine or sherry vinegar
  • ½ cup extra-virgin olive oil
  • 1 tablespoon toasted cumin powder
  • 1 tablespoon smoked or sweet paprika
  • 1 small-medium red onion, chopped
  • 1 English cucumber, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons tomato paste
  • 2 cups cold water
  • Juice and zest of 2 lemons
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons kosher salt and freshly ground black pepper

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