Watermelon Gazpacho
Serves 6
Published in: Atlanta Journal Constitution
6 cup chopped seeded watermelon -- juice reserved
1 cup cucumber -- peeled, seeded and diced
1 red bell pepper -- seeded and diced
1 yellow bell pepper -- seeded and diced
1/2 jalapeño -- seeded and diced
1 rib celery -- diced
1/2 small red onion -- finely diced
1/4 cup finely chopped fresh mint
1/4 cup finely chopped Italian parsley
2 tablespoons plus 1 teaspoon lime juice
3 tablespoons red wine vinegar
1/2 teaspoons kosher salt
Freshly ground black pepper
Puree the watermelon and reserved juice in blender or food processor until
smooth. Set aside. In a large bowl, toss the cucumber, bell peppers,
jalepeño, celery, onion, mint, parsley, lime juice, vinegar and salt and
pepper to taste. Pour the watermelon puree over the vegetables, cover and
refrigerate until well-chilled, at least 1 hour. Taste and adjust
seasonings.
4-6 servings
Hands on: 20 minutes
Total time: 20 minutes, plus 1 hour or more to chill
Recipe Notes
This version of gazpacho gets a lighter touch by using watermelon
instead of tomatoes. Serve with a dollop of creme fraîche, yogurt or
sour cream, if desired.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/