Watermelon Tequila Gazpacho Recipe

Toast and rehydrate guajillo

Warm a dry skillet over medium heat. Toast the guajillo chiles 20–30 seconds per side until fragrant but not blackened. Transfer to a bowl, cover with hot water and steep 10 minutes until softened. Drain, remove stems and seeds, and roughly chop the softened chiles.

Blend the base

In a high-speed blender combine the watermelon (reserve about 1/2 cup for garnish), tomatoes, cucumber, red bell pepper, white onion, cilantro, chopped guajillo, serrano (start with half if you prefer milder and add later to taste), lime juice, tequila, olive oil, red wine vinegar, 1 tsp of the sea salt, and 1/4 tsp of the black pepper. Purée until very smooth, about 1–2 minutes. If soup is too thick, add up to 1/2 cup cold water or a few ice cubes and pulse to reach desired consistency.

Adjust seasoning and chill

Taste and adjust seasoning: add remaining salt and pepper to taste, more lime for brightness, or more tequila for punch. Strain the gazpacho through a fine mesh sieve into a bowl for an extra-silk texture, pressing with a spatula to extract liquid. Cover and chill at least 1 hour or up to 4 hours; chilling mellows flavors and lets them meld.

Final texture

Before serving, stir the gazpacho and if it has separated slightly, whisk briskly or give a quick pulse in the blender. Keep refrigerated until plating.

Preheat oven to 350°F (175°C). Toss pepitas with melted butter or oil, chili powder, smoked paprika, and 1/2 tsp salt on a small rimmed baking sheet. Spread in a single layer and roast 8–10 minutes, shaking pan halfway, until toasted and fragrant. Immediately remove from oven and while still warm sprinkle with lime zest. Cool completely; they will crisp as they cool.

Prepare crostini

Preheat oven to 400°F (200°C). Brush both sides of baguette slices lightly with olive oil and arrange on a baking sheet. Toast 6–8 minutes until edges are golden and crisp. Remove and let cool slightly.

Make whipped feta

In a food processor combine crumbled feta, softened cream cheese, Greek yogurt, lemon juice, honey (if using), 1/4 tsp black pepper and a drizzle (about 1 tsp) of olive oil. Process until very smooth and spreadable, scraping down sides as needed. If too thick, add 1–2 tsp water or more yogurt to loosen.

Assemble crostini

Spread about 1 tablespoon of whipped feta on each toasted baguette slice. Using the back of a spoon, smear the feta to create a thin smear. Drizzle 1/2 to 1 teaspoon balsamic glaze over each crostini. Reserve a little glaze for finishing if desired.

Ladle chilled watermelon tequila gazpacho into chilled bowls. Drizzle a teaspoon of extra-virgin olive oil and a light sprinkle of coarse sea salt over each bowl. Scatter a small handful (about 1–2 tablespoons) of chili-lime papitas on top for crunch.

Place 2–3 balsamic-glazed whipped feta crostini alongside or on the rim of each bowl. Garnish gazpacho with micro cilantro or cilantro leaves and the reserved watermelon wedges. Finish with a few drops of additional balsamic glaze on the crostini if desired.

Serve immediately while crostini are crisp. Leftover gazpacho keeps covered in the refrigerator for up to 2 days; papitas are best on the day of serving.