Thursday, August 27, 2009
Watermelon Gazpacho
Inspired by the restaurant week menu at Upstairs On The Square, we wanted to try making this soup!
Watermelon and Cucumber Gazpacho
(Adapted from Epicurious)
Ingredients
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
1/2 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup finely chopped fresh mint
1/2 cup yogurt
Preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Mix together yogurt and mint.
Divide gazpacho among bowls; top with dollop of the yogurt and mint mixture.
Watermelon and Cucumber Gazpacho
(Adapted from Epicurious)
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
1/2 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup finely chopped fresh mint
1/2 cup yogurt
Preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Mix together yogurt and mint.
Divide gazpacho among bowls; top with dollop of the yogurt and mint mixture.
Labels: The Chef de Plunge
