Wednesday, July 28, 2010
Watermelon and Tomato Gazpacho
Posted by Susan Ellis on Wed, Jul 28, 2010 at 10:57 AM
In this week's print edition, Amy Lawrence and her husband Justin Fox Burks challenged themselves to use an entire watermelon ... seeds and all.
One result: watermelon and tomato gazpacho, read on for the recipe and be sure and check out the story on page 46.
Watermelon and Tomato GazpachoServes two as a meal or four as a 1st course.
1 jalapeno
1 serrano
2 cups tomatoes (roughly chopped)
2 sweet green bell peppers (peeled, seeded, roughly chopped)
1/4 cup fresh cilantro (loose packed)
1 lime (juiced)
1 large clove garlic (minced)
1 tablespoon sherry vinegar
pinch of sea salt
cracked black pepper
pinch of ancho chili pepper
1 cup watermelon juice (pulse melon chunks in a processor and then strain to remove seeds)Garnish: avocado slices, croutons, chopped green onion, chopped hard-boiled egg, drizzle of olive oil, lime wedges, cilantro leaves
The first 11 ingredients go into a food processor. Pulse the food processor four times for less than two seconds a time until the ingredients are finely chopped but still distinct and recognizable. Add vegetable mixture to the watermelon juice and allow to chill for about 20-30 minutes to allow the flavors to come together. Ladle soup into a bowl and pile on the garnishes.
Comments (5)
Showing 1-5 of 5
like
dislikeNot so sure about the eggs or the sherry vinegar/lime combo, otherwise it sounds great. With tomato & melon making this an acidic dish to begin with I'd probably substitute a bit of regular sherry instead of vinegar.
I know that convinience counts for a lot these days, but I would highly recommend forgetting about the food processor and doing it by hand.
Having made gazpacho for years (my favorite involves cucumbers and a small dose of minced radishes), I can vouch for the extremely tastier end product from a little more elbow grease.
This inspired me to make my own. I made a spicy watermelon & green tomato gazpacho and it turned out beautifully: sweet, tart, and cool, but w/a nice afterburn.
I used 1/4 large watermelon, two green tomatoes, a red onion, a yellow bell pepper, a jalapeno pepper, a cowhorn pepper, one & a half good-sized cucumbers, a cup & a half of vegetable stock, one bunch of cilantro, and the juice of two smallish limes. Salt & pepper.
I served it with a crab & artichoke ceviche bruschetta
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