WATERMELON AND TOMATO GAZPACHO
Ingredients
- 6 cups fresh watermelon
- 2 large tomatoes
- 1 cucumber
- 1 serrano chile, minced
- 1 lime, juiced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh basil, finely chopped
- 1 teaspoon of sugar
- A pinch of salt
- A pinch of fresh mint
Method
1. Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them.
2. Cut the watermelon half into layers and then cube it.
3. Measure out six cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn’t love watermelon? Yum!
4. Slice the bottom off each tomato using a serrated knife.
5. Using the same knife, make “C” cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Purée the tomatoes in the food processor.
7. Peel the cucumber and cut away the seeds with a knife, very carefully.
8. Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
9. In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
10. Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
11. Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
12. To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Finish with some fresh mint leaves.
13. Enjoy!
via TreeHugger
