Thursday, August 15, 2013

Watermelon Tomato Gazpacho

A refreshing sweet and savory cold summer soup. Summer in a bowl!
Ingredients
3 medium tomatoes, chopped and preferably de-skinned
4 cups diced seedless watermelon (or remove the seeds)
1 cucumber, peeled, seeded and chopped
1 yellow/red bell pepper, chopped
1 medium shallot, sliced
1/3 cup loosely packed basil and mint OR cilantro, plus small leaves for topping
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons champagne/sherry vinegar

Directions

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint/cilantro in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour. The smoother the better, so peeling the tomatoes and cucumber are a must, and the more you can liquify everything, the better.

To serve, top the soup with the small herb leaves.

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