Watermelon-Tomato Gazpacho |
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| Ingredients: | ||||||||||||||||||||||||||
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6 cups roughly chopped seedless watermelon, divided 3 cups roughly chopped tomatoes, divided 1 shallot, roughly chopped 2 tablespoons olive oil 2 tablespoons sherry vinegar 1/4 cup roughly chopped cilantro, divided 1 teaspoon salt 1/4 teaspoon black pepper |
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| Preparation: | ||||||||||||||||||||||||||
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Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and purée until smooth. Transfer purée to a fine mesh strainer set over a large bowl and strain purée, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour. Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture. |
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