Thursday, May 30, 2013

Watermelon Gazpacho

This no-cook soup, which first appeared on Soup Chick, has surprised and delighted many at Eating Well magazine.  Use your food processor to chop the bell pepper, herbs, and shallot if you don't want to dice by hand. Exact proportions aren't terribly important here.  Serves 6 generously; can be made 1-2 days ahead.


8 cups diced seedless watermelon (from a 6-lb piece of watermelon with the rind)
1 medium seedless (English) cucumber, finely diced
1/2 red or orange bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 Tbsp red wine or sherry vinegar
2 Tbsp minced shallot
2 Tbsp extra-virgin olive oil
3/4 tsp kosher salt, or more to taste
Juice of 1 lime
2 tsp green Tabasco sauce, or more to taste (I use more, of course)
Fresh black pepper


Place all ingredients in a very large bowl. With a spoon, crush some of the watermelon to release the liquid; it will help get the blending started. Puree with an immersion blender, or in a stand blender or food processor in batches if necessary, to the desired smoothness (I like mine a bit chunky). Taste, and adjust seasoning with salt, Tabasco and black pepper.
Refrigerate for two hours or overnight.

No comments:

Post a Comment