Recipe developer Julie Kinnaird shares her take on a deconstructed watermelon gazpacho salad that evokes all of the great flavors of a summery Spanish gazpacho combined with the satisfying ...

Divide gazpacho in 4 shallow bowls. Garnish with about 2 tbsp of finely diced watermelon. Place toasted bread round on top. Finish with drizzle of olive oil and light dusting of piment d’Espelette.

In fact, watermelon gazpacho has become a famous take on the traditional dish because of its ability to balance savory and sweet while still not introducing too much acid. Other low-acid fruits ...