Watermelon and Tomato Gazpacho
Ingredients
-
2
pounds
ripe tomatoes
-
1
medium
red bell pepper
-
1
pound
hothouse or English cucumber
-
2
small
shallots, coarsely chopped
-
4
stalks
cilantro
-
1
pound
cubed watermelon
-
2
tablespoons
sherry vinegar
-
⅓
cup
extra virgin olive oil
-
1
teaspoon
kosher salt
-
to taste
freshly ground pepper
-
a pinch
red pepper flakes (optional)
Instructions
- Peel the tomatoes by blanching them in boiling water for 30 seconds, then transferring to ice water.
- Core and roughly chop the peeled tomatoes, reserving the juice and seeds.
- Remove the seeds and core from the bell pepper, then chop into a medium dice.
- Peel the cucumber, reserving a third for garnish, and chop the rest.
- Combine the shallots, cucumber, bell pepper, cilantro, and tomatoes in a blender and purée until smooth.
- Cube and de-seed the watermelon and add it to the blender along with vinegar, olive oil, salt, and pepper.
- Blend until smooth and adjust seasoning if necessary.
- Refrigerate the gazpacho for at least 4 hours before serving.
- Before serving, blend again to recombine ingredients and garnish with diced cucumber and olive oil.
Nutrition Facts (estimated)
Servings
8 cups
Calories
132
Total fat
9g
Total carbohydrates
11g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
You might also like