I did a segment on Fox and Friends yesterday on everything watermelon.
I made this delicious watermelon gazpacho and wanted to share it with you guys.
Watermelon Gazpacho
Original Recipe: Adapted from Cooking from the Hip by Cat Cora (Houghton Mifflin Harcourt (May 1, 2007)) All Rights Reserved.
(modified slightly by Limor Suss)
6 cups chopped seeded watermelon (reserve the juice)
1 cup peeled, seeded and diced cucumber
1 red bell pepper, diced
1 yellow pepper, diced
1 jalapeno pepper, seeded and finely diced
3 celery hearts, diced
½ small red onion, finely diced
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh Italian flat-leaf parsley
Juice of 1 ½ limes (2 tablespoons plus 1 teaspoon juice)
3 tablespoons red wine vinegar
3 drops of Tobasco Chipotle Pepper Sauce plus more to taste
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
6 tablespoons crème fraiche, greek yogurt (full fat) or sour cream (optional)
1 Avocado diced (optional)
Puree the watermelon chunks in a blender until smooth, set aside.
Toss the cucumber, bell peppers, jalapeno, celery, onion, herbs, lime juice, vinegar, Tobasco Chipotle and salt in a large bowl. Pour the watermelon puree and reserved juice over the vegetables. Cover the bowl with plastic wrap, and refrigerate until well chilled, at least 1 hour.
Taste and season with salt and black pepper, add more jalapeno and Tobasco Chipotle. Serve very cold, topped with crème fraiche, greek yogurt or sour cream. Top with diced or sliced avocado.
Note: You might want to start with half a jalapeno or take the seeds out, as jalapenos vary in intensity. The Tobasco Chipotle will add a rich smoky flavor and will help balance the sweetness of the watermelon.
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Limor is an on-air lifestyle and entertaining expert. She loves to share her favorite finds and recipes.