dleehall on "Watermelon Gazpacho"

dleehall — Fri, 10 Sep 2010 14:26:06 +0000

Hi Everybody I saw this recipe and the first person I thought of was "The Hammer" Haha Hope you like it David Watermelon Gazpacho Is this gazpacho authentic? Probably not, but watermelon, basil oil, and cayenne salt add a summery twist to the classic cold soup. What to buy: Be sure not to use underripe tomatoes, as they will cause the soup to have a mealy consistency. Special equipment: Use a blender or an immersion blender in this recipe for a good consistency. TIME/SERVINGS Total Time: 45 mins Active Time: 25 mins Makes: 8 servings (about 12 cups) INGREDIENTS For the basil oil: 1 1/2 cups extra-virgin olive oil 1 1/2 cups packed basil leaves For the gazpacho: 3 cups cubed day-old country bread, crust removed 3 medium garlic cloves, coarsely chopped 1/4 cup coarsely chopped basil leaves 1/8 teaspoon cayenne pepper 1/2 teaspoon cumin seeds 1/4 teaspoon kosher salt 3 1/2 cups coarsely chopped tomatoes (about 1 1/2 pounds) 4 1/2 cups coarsely chopped watermelon (about 1 1/2 pounds) 2 small Kirby cucumbers, peeled and coarsely chopped (about 2 2/3 cups) 1/4 cup coarsely chopped red onion 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar For the garnish: 1/4 teaspoon cayenne pepper 1 tablespoon kosher salt 1/2 cup minced watermelon 1/2 cup minced Kirby cucumber INSTRUCTIONS For the basil oil: 1. Blend olive oil and basil leaves together until smooth. Season with salt and freshly ground black pepper. Let mixture steep for about 15 minutes before using. For the gazpacho: 1. Place bread in a bowl, add water to cover (about 1/2 cup), and let soak for 5 to 10 minutes. Drain bread and squeeze out excess liquid. 2. Finely mince garlic, basil, cayenne, cumin, and salt to form a rough, sandy paste. 3. Place tomatoes, watermelon, cucumber, onion, soaked bread, and garlic paste in a large bowl and toss to mix. Let stand for about 15 minutes. 4. Working in four batches, place a quarter of the vegetable mixture in a blender (or use a hand blender), add 1 tablespoon of the olive oil and 2 tablespoons water, and process until smooth. Transfer the puréed soup to a large, nonreactive bowl and repeat the blending process with the remaining vegetable mixture. Whisk in vinegar and adjust seasoning to taste. For the garnish: 1. In a small bowl, mix cayenne pepper and salt until well combined. In a separate bowl, toss together watermelon and cucumber. To serve, top each bowl of gazpacho with 2 tablespoons of the watermelon and cucumber, sprinkle with cayenne salt, and drizzle with basil oil. Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño. By Aida Mollenkamp

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dleehall on "Watermelon Gazpacho"