Watermelon Gazpacho

Watermelons range in weight from fifteen to thirty-five pounds, depending on the variety; three pounds will produce about six cups of chopped fruit. Discard the seeds before using.

  • Yield: Makes 1 1/2 quarts
Watermelon Gazpacho

Photography: Sang An

Source: Martha Stewart Living, July

Ingredients

  • 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
  • 1/2 cup cranberry juice
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced red bell pepper (about 1 pepper)
  • 1/4 cup diced red onion
  • 1/4 cup fresh mint leaves, minced
  • 1/4 cup fresh parsley, minced
  • Juice of 1 lime (about 3 tablespoons)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon jalapeno pepper, minced

Directions

  1. Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.

  2. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Reviews

Be the first to comment!