This was adapted from a recipe posted by promfh on Big Oven, but I made a few changes that suited by palate. It is a great recipe and tops tomato based gazpachos hands down when the watermelon is at its peak of ripeness.
Yield: 8 Servings Ready in 4 hours
6 people trying soon
|6 cupswatermelon; cut into 1/2" cubes|
|4 tomatoes; cubed|
|2 English cucumbers; peeled and cut into 1/2" cubes|
|1 bunchscallions; white and green parts thinly sliced|
|4 jalepenos; finely diced, substitute serranos for more kick|
|1 yellow bell pepper; cut to 1/2" dice|
|3 limes; juiced and zested|
|1 tspblack pepper; freshly ground|
|1/4 cupcilantro; chopped|
|1/4 cuptomato paste; this adds an appetizing color and makes the puree a little more|
|1/2 tspTabasco sauce; or other vinegar based chili sauce|
|Creme fraiche; for garnish|
Watermelon Gazpacho Preparation
1. Combine all chopped ingredients in a large bowl. Mix to combine.
2. Take 1/2 of the chopped fruit/vegetable mixture and place in a blender. Add lime juice and zest, cilantro, tomato paste, and Tabasco sauce. Blend until smooth. Taste and adjust seasoning as desired with salt and pepper.
3. Mix pureed and chopped components and refrigerate 4-12 hours. Serve chilled drizzled with creme fraiche.
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Watermelon Gazpacho Reviews
[I posted this recipe.]
2 years, 10 months, 3 weeks, 1 days, 12 hours, 50 minutes ago