Watermelon Gazpacho

This was an experiment gone right. I'm adding the recipe two days later, so consider this an approximation and taste-adjust to ensure perfection.

Ingredients

  1. 1/2 small sandía (small seedless watermelons)
  1. 2 small tomatoes, pealed and chopped (yes, you can peal a tomato), conserve juice
  1. 1/2 slicer cucumber, peeled, cored, and finely chopped.
  1. 1/2 small onion, finely chopped
  1. 1 small jalapeno, finely chopped (optionally, pith removed for less heat)
  1. juice of half a lime
  1. 1/4 c evoo
  1. 1/8 tsp. salt
  1. pinch cayenne (optional)

Preparation

Slice and derind a 1/4 inch thick slice of the watermelon and cube into perfect quarter inch cubes, set aside for garnish. Add tomato, onion, cucumber, jalapeno, and lime juice to blender. Puree. Chop rest of watermelon and add to blender with evoo, salt and cayenne (optional). Puree until gazpacho has a consistent, slightly watery, texture. Place into glass bowl, add remaining watermelon cubes, and chill for at least two hours. Keeps for four days in the refrigerator. Garnish lightly with mint and cilantro.

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