How to make Watermelon Gazpacho Recipe - Deli-Icious Recipe From Susan Tower Raleigh, Nc
Serves 8
Ingredients:
8 cups (1400g) chopped seedless watermelon
1 English cucumber, peeled, seeded and diced
1 red bell pepper, cored, seeded and finely diced
1 jalapeño, seeded and finely diced
1 shallot, minced
1/4 cup (10g) chopped fresh basil
1/4 cup (10g) chopped fresh mint leaves
3 tbsp (44ml) red wine vinegar
2 tbsp (278ml) extra-virgin olive oil
3/4 tsp salt (optional)
Sour cream, for serving
Pesto (here), for serving
Method:
Mix all the ingredients in a large mixing bowl. Reserve 3 cups (750g) and puree the rest of the mixture with an immersion blender or countertop blender until you have reached the desired consistency.
Mix in the reserved diced mixture. Top the soup with sour cream or my favorite, a drizzle of pesto (see here for Frencheeze’s Homemade Basil Pesto)!
 |
| Watermelon Gazpacho |
0 comments:
Post a Comment