Watermelon + Roasted Tomato Gazpacho

My favorite Gazpacho hails from Le Pain Quotidien, an international bakery-restaurant group that was originally founded in Brussels in 1990. I’ve begged and begged for their recipe without success, so I decided to take matters into my own hands. Problem was, I may have gotten distracted by a perfect watermelon. So I threw it into the mix, and my new favorite gazpacho was born! Bonus: this recipe is perfect for summer and is sure to woo over warm-soup lovers everywhere.

Photo by: Lesley Unruh

Ingredients:

2 cups cherry tomatoes, halved

1/4 cup olive oil, plus more for roasting

2 teaspoons sea salt

2 teaspoons red pepper flakes

2 cups watermelon

5 radishes, diced

1 mango, diced

Directions:

1. Preheat the oven to 400F

2. Place the tomatoes on a cookie sheet, and douse them with a glug of olive oil. Sprinkle them evenly with the sea salt and red pepper flakes. Mix well and roast for 25 to 30 minutes.

3. Transfer the roasted tomatoes to a blender. Add the watermelon and a quickly pulse twice for a few seconds each time to keep a chunky consistency, or continue to blend longer for a smoother consistency.

4. Pour the gazpacho into serving bowls and top it with the mango and radishes.