Sunday, July 13

Watermelon Gazpacho

This is a light and refreshing dish - perfect for a summertime lunch or starter before the main dinner course!

Prep Time: 10 min. + 4 hours to chill
Tools: High-powered blender
Serves: 6-8 people

4 beefsteak or heirloom tomatoes 
1 medium sized cucumber, peeled
1 shallot, coarsely chopped
1/2 red bell pepper, seeded, cored and chopped
5 stalks of fresh cilantro with leaves
3 cups watermelon, cubed and seeded 
2 tbs balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste

1. Fill a large pot with water and bring to a rolling boil. While you wait for the water to boil, fill another large bowl with water and ice.
2. Cut a small X on the bottom of each tomato. Use a large soup spoon or another method to carefully drop each tomato in the boiling water. Blanch tomatoes for about 30 seconds, then transfer them to the ice water.
3. After the tomatoes have chilled for a minute or two, peel off their skins. Then, core and roughly chop them. Slide the chopped tomatoes, juices and seeds into the blender. 
4. Peel the cucumber, and finely dice 1/3 of it to set aside for garnish. Roughly chop the rest of the cucumber and add to the blender. 
5. Add the chopped shallots and red pepper as well as the cilantro to the blender with the tomatoes and cucumber. Puree until the veggies are liquefied. (Make sure to cover the blender to avoid splattering!).
6. Add the chopped watermelon, vinegar, olive oil, salt and pepper to the blended veggies and blend again until smooth. Taste and adjust for seasoning.
7. Pour the gazpacho into a large bowl or jars and refrigerate for at least 4 hours or until fully chilled. 
8. When ready to serve, if ingredients have separated a little bit, blend again as needed. Then, ladle the gazpacho into chilled cups or bowls. Top with a drizzle of olive oil, chopped cucumber and cracked pepper. 
9. Enjoy and stay cool!

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