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Gazpacho with Corn Bread Crumbs & Corn

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Nothing hits the spot on a hot summer day like a bowl of chilled gazpacho. Our version is especially refreshing thanks to the addition of watermelon, which lends a hint of sweetness to the mix and balances the acidity of the tomatoes. We also blend in some dried hibiscus flowers for tartness and tang. To garnish the soup, we turn to another favorite summer ingredient—fresh corn—and combine the kernels with corn bread to create crunchy little crumbs that add a pleasing texture.

Prep Time 30 minutes
Cook Time 20 minutes
Servings 6

Ingredients

For the gazpacho:

  • 1 lb. (500 g) sweet cherry tomatoes
  • 1 lb. (500 g) peeled and cubed red seedless watermelon
  • 1 Tbs. dried hibiscus flowers or loose-leaf hibiscus tea
  • 1 jalapeño, stemmed, seeded and chopped
  • 1/4 shallot, sliced
  • 1 small garlic clove, thinly sliced
  • 1 1/2 Tbs. white balsamic vinegar, plus more if needed
  • 1 Tbs. sherry vinegar
  • 1 3/4 cups (14 fl. oz./430 ml) extra-virgin olive oil
  • Kosher salt

For the corn bread crumbs:

  • 4 oz. (125 g) day-old corn bread
  • Corn kernels from 1 ear sweet yellow or rainbow corn
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper

For the garnishes:

  • Extra-virgin olive oil
  • Flaky sea salt

Directions

To make the gazpacho, in a large bowl, combine the tomatoes, watermelon, hibiscus flowers, jalapeño, shallot, garlic and both vinegars. Add 3/4 cup (6 fl. oz./180 ml) of the olive oil and toss together. Let stand at room temperature for 1 hour to allow the flavors to blend.

Transfer half of the tomato mixture to a high-speed blender, add 1/2 cup (4 fl. oz./125 ml) of the remaining olive oil and blend until smooth. Add the remaining tomato mixture and the remaining 1/2 cup (4 fl. oz./125 ml) olive oil and blend until smooth. Taste and adjust the seasoning with kosher salt to bring out more flavor; we like to stir in about 2 1/2 tsp. salt or add more white balsamic vinegar for brightness. Refrigerate the gazpacho until ready to serve, up to 3 days.

To make the corn bread crumbs, preheat an oven to 350°F (180°C).
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In a food processor, combine the corn bread and corn kernels and pulse until the corn bread is finely crumbled. Transfer the mixture to a bowl, add the olive oil and toss to coat. Season to taste with kosher salt and pepper.

Spread the corn bread mixture on a baking sheet in an even layer. Bake until lightly browned, 15 to 20 minutes. Let cool completely.

Ladle the gazpacho into 6 small bowls. Garnish with the corn bread crumbs, followed by a drizzle of olive oil and a pinch of flaky sea salt. Serves 6.

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