WATERMELON GAZPACHO

Recipe by The Leek & The Carrot

Serves 4-6
Takes 50 minutes

Ingredients:
1/2 head watermelon, seeds removed
2 large cucumbers, seeds removed
2 pounds extra ripe tomatoes (heirlooms are best), cored
1-2 cipollini onions, skins removed
1 jalapeno (or other hot pepper), seeds removed
1 tablespoon salt
2 tablespoons sherry vinegar
3 tablespoons olive oil

Directions:

  1. Roughly chop watermelon, cucumber, tomatoes, onion and jalapeno. Place in a large bowl or stock pot along with salt and vinegar. Let sit for 30 minutes.

  2. Add olive oil and process until 90% smooth. You can do this several ways: blender, food processor, immersion blender. I mashed it with a potato masher first and then used an immersion blender.

  3. Taste and adjust seasonings. Serve chilled with a garnish of cherry tomatoes and more sherry vinegar and/or salt to taste.

Tomatoes, Melons, Onion, Cucumber, Hot peppersBethanee WrightComment