Watermelon Gazpacho

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    dleehall
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    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

    Attachments:
    1. watermelongazpacho_290x105
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