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Wednesday, June 11, 2014

Watermelon Gazpacho


Summer in a bowl. That is how I would describe the watermelon gazpacho I had for lunch. Watermelon, cucumber, basil, shallots and a splash of olive oil and balsamic vinegar. There’s not much to it but it is the perfect light, refreshing Summer lunch.  You could also serve it at a Summer BBQ or cocktail party in shooter glasses.  The preparation couldn’t be easier (if you have a food processor) and you can make it in large batches with just a few ingredients.  The recipe as written here contemplates that you have a food processor. If you don’t, you can get the blender friendly original recipe here.

Watermelon Gazpacho
Ingredients
8 cups seedless watermelon
1 medium cucumber, peeled and seeded
½ red bell pepper, stem and seeds removed
¼ cup basil, chopped
¼ cup flat leaf parsley, chopped
3 tablespoons red wind vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
Balsamic Glaze and Basil leaves for garnishing

Directions
Place all of the ingredients in a food processor and pulse until the gazpacho is the consistency of your choice. Consider reserving some of the cucumber, bell pepper and watermelon to use as garnish. If you like everything diced fine like me, pulse away. The recipe makes eight 1-cup servings. I had this for lunch so I had close to 3 cups but you could serve it with a good, crusty baguette or a side salad, which will make the 1-cup serving more filling. Top with a drizzle of balsamic glaze and a basil leaf before serving.

Tip: If you want to make it ahead, it will keep for a day in the refrigerator.


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