This recipe is perfect for soaking up the last days of summer, and an exercise in tasting and tweaking. The sweetness of the watermelon you use will dictate the amount of vinegar, lime juice, salt, and pepper you add, which is why ranges are provided in the ingredients. Because this soup is best made and refrigerated at least four hours in advance, take a less is more approach to seasoning before chilling. Then taste and adjust to your liking before serving.
Drunken, or borracho, recipes are common in Latin cuisine but typically involve long, slow cooking. Here, this tequila-spiked soup remains uncooked, so the alcohol lingers. But the ratio is just enough to give the gazpacho flavorful depth minus the boozy bite. This recipe purees watermelon with cucumber and ripe red tomatoes to make a velvety soup. If you prefer chunky gazpacho, simply fold some additional diced watermelon, cucumber, and tomato into the puree before serving. Mint boosts the gazpacho’s refreshing quality, but basil and cilantro would work well here, too. The finishing touch is a silky Tajín-Lime Crema that highlights the yin and yang of sweetness and tang. Place a dollop on top of each bowl, and stir in before the first bite.
