- 4 large ripe tomatoes
- 1 yellow or red bell pepper
- 1 large English seedless cucumber
- 1 sweet (Vidalia) onion
- 2-3 cloves garlic
- 4 scallions
- 2 large slices of watermelon
- 3 to 4 T extra-virgin olive oil, plus more for brushing
- 3 to 4 T red wine vinegar
- 4 T chopped fresh basil and mint or other favorite herbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ c sour cream or creme fraiche
- 3 T chopped basil and mint
Preheat grill with all burners on high.
Stem the tomatoes and cut in half. Core and seed the pepper. Peel and halve the cucumber lengthwise. Peel the onion and garlic and cut the roots off the scallions. Place vegetables bottom-side down on the cooking grate. You can place the garlic inside the pepper, or in a disposable drip pan. Brush all the vegetables and the watermelon lightly with olive oil and sprinkle with salt.
Place all vegetables in the center of the cooking grate and turn the burners off under the food. Be sure to close the lid of the grill. Grill over indirect heat until hot and beginning to soften, about 15 minutes. You want them to still be crisp. Transfer the vegetables to a platter to cool, reserving any juices that collect.
Chop vegetables into large chunks if necessary and place with oil, vinegar, herbs, and seasonings in a blender. Blend at high speed until smooth. Add vinegar, salt, and pepper to taste. If the gazpacho seems too thick, thin with a little more olive oil. Add more vinegar to taste.
The gazpacho should be highly seasoned. Chill until serving.
Ladle gazpacho into shallow bowls. Garnish each with a dollop of sour cream or crème fraiche, and a sprinkling of chopped herbs.