Best Watermelon Gazpacho With Tequila Recipe
This cool, refreshing soup doubles as a dinnertime cocktail
At Mizuna in Denver's Capitol Hill neighborhood, bar whiz Austin Carson reimagines soup in cocktail form and vice versa, serving everything from habanero oil-drizzled strawberry margaritas to this refreshing gazpacho spiked with watermelon tequila. For you, it presents a novel way to transition from passed hors d'oeuvres to sit-down courses—and a sly way to solve the perpetual dinner party pairing conundrum.
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Learn more about Carson's other cocktail soups.
Recipe adapted from Austin Carson, Mizuna, Denver, CO
Watermelon Tequila Gazpacho
Homemade smoked-watermelon tequila finds a home in an inventive summer gazpacho that doubles as a first course and a cocktail.
Prep Time
20
minutes
Cook Time
10
minutes
servings
6
servings
Total time: 30 minutes
Ingredients
- For the Smoked-Watermelon Tequila
- 1-2 small, seedless watermelons
- Tequila, to cover
- For the Key Lime Aioli
- ½ cup mayonnaise
- 2 tablespoons high-quality agave syrup
- Zest of 3 Key limes (reserve the juice for serving)
- Pinch of salt
- Pinch of black pepper
- For the Soup
- 4 cups diced smoked watermelon
- 4 medium tomatoes, chopped
- 1 cucumber, chopped
- 1 yellow bell pepper, diced
- ¼ onion, minced
- ⅓ cup lightly packed basil and mint
- 1 tablespoon Champagne vinegar
- 1 tablespoon Key lime aioli
- Extra-virgin olive oil
- Sea salt and ground black pepper
- 3 ounces smoked-watermelon tequila
- 2 tablespoons fresh lime juice
Directions
- Make the smoked-watermelon tequila: A day in advance, quarter 1 to 2 seedless watermelons (depending on size). Preheat a charcoal or wood-fired grill to medium-low heat. Place the watermelon quarters, rind-sides down, on the grill. Cover and cook for 7 minutes.
- Slice the rind away from the fruit. Cut the watermelon into chunks and refrigerate to use in the soup, then cut the rind into strips, place in a good-size glass jar (along with the zest of 1 Key lime if you'd like) and add enough 80-proof (or higher) tequila to submerge. Cover the jar and infuse overnight. Strain through a coffee filter the following day.
- Make the key-lime aioli: In a bowl, mix all the ingredients to combine. Refrigerate until ready for use.
- Make the soup: In a blender, combine the watermelon, tomatoes, cucumber, bell pepper, onion, basil, mint, vinegar and aioli with a drizzle of olive oil, as well as salt and pepper to taste.
- Blend thoroughly, adding the tequila and lime juice for the last 15 seconds. Note that the amount of tequila can be increased depending on the experience you're after; add in small increments and taste as you go for balance. (Any leftover tequila can be used for watermelon margaritas.) Pass through a fine-mesh sieve. Cover and refrigerate for 1½ to 2 hours.
- To serve, divide between small bowls with another drizzle of olive oil, a pinch of sea salt and a small squeeze of Key lime juice, as well as any other garnishes you'd like.