summertime gazpacho with yellow watermelon

Gazpacho is an incredibly refreshing cold soup. The sweetness comes from yellow watermelon (or red watermelon) and mangoes, while the saffron-jalapeno broth contributes a rich flavor and vibrant color. You may top the soup with pickled shrimp, crumbled chorizo, crispy prosciutto, or vegetables! I was inspired by Nathalie Dupree's recipe for "Golden Gazpacho with Chilis and Shrimp". Check out my recipe for summertime gazpacho with yellow watermelon.

1 jalapeno, minced

1 cup chicken stock or broth, divided

1/2 teaspoon saffron threads

2 tablespoons lime juice

2 pounds yellow tomatoes (or other tomatoes)

1/3 cup chopped yellow or orange bell peppers

1/4 cup chopped yellow watermelon

1/2 cup chopped mango

2 tablespoons finely chopped green onion, whites only Salt

Freshly cracked black pepper

Puree the jalapeno, chicken stock, saffron and lime juice in a food processor or blender. You can also use an immersion blender. Puree until smooth.

Peel, seed and dice the tomatoes to yield 2 cups. Puree the tomatoes, bell peppers, watermelon, mango and green onion, adding enough of the saffron-jalapeno broth as you would like. Season with salt and pepper to taste. Chill at least one hour.