Prep time: 15 minutes
Total time: 30 minutes
Yield: 4 servings
- 6 cups watermelon
- 2 tomatoes
- 1 cucumber
- 1 serrano pepper, minced
- 1 lime
- 1/4 cup& cilantro, finely chopped
- 1/4 cup basil, finely chopped
- 1 teaspoon sugar
- Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. That’s what I get for shopping there and not at my local co-op.
- Cut the watermelon half into layers and then cube it.
- Measure out 6 cups and purée it. Reserve the remaining cubes for garnish or just to snack on, because who doesn’t love watermelon? Yum!
- Slice the bottom off each tomato.
- Make “C” cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
- Purée the tomatoes in the food processor.
- Peel the cucumber and cut away the seeds with a knife, very carefully.
- Purée the cucumber. Remember, food processors work best when the pieces are evenly cut.
- In a large mixing bowl, add together the puréed tomatoes, cucumber and watermelon.
- Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
- Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
- To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
- I said almost. Finish with some fresh mint leaves.
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