Thursday, February 23, 2017

Watermelon Gazpacho

Watermelon Gazpacho
Makes 8 cups
From Nom Nom Paleo

2 lbs. ripe heirloom tomatoes
1 cucumber, peeled
2 small shallots, chopped
1 red bell pepper, seeded, cored, and diced
4 fresh cilantro stalks with leaves
3 cups cubed and seeded watermelon (about 1 lb)
2 Tbsp. sherry vinegar
1/3 c. olive oil
1 tsp. salt
Pinch of red pepper flakes

Bring a large pot of water to a boil, and put some ice and water in a large bowl. Cut a small X in the bottom of each tomato and blanch in the boiling water for 30 seconds. Remove to the ice bath, and let chill for a minute or two, then peel the tomatoes. Core and rough-chop them, reserving all the juice and seeds.

Finely dice 1/3 of the cucumber and set aside. Rough chop the rest of the cucumber, and toss the rough-tossed cucumber, tomatoes, shallots, bell pepper, and cilantro into a blender. Puree until the veggies are liquefied. Add the watermelon, vinegar, olive oil, salt, and pepper flakes to the pureed veggies and blend until smooth. Taste, and season as necessary.

Refrigerate the soup in the blender cup for at least 4 hours. Just prior to serving, blitz the mix in the blender once more to combine again.

Serve soup in bowls, and top with a drizzle of olive oil, reserved diced cucumber, and fresh cracked black pepper.

Notes: We haven't tried this yet.

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