Watermelon Gazpacho
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Watermelon Gazpacho
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Perfect as a starter to a hot summer meal.
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Ingredients
- 28 ounces plum tomatoes canned with juices
- 28 ounces tomato peeled and seeded, vine ripe
- 28 ounces watermelon medium diced, ripe
- 12 ounces red onion fnely diced
- 12 ounces cucumber peeled, seeded and finely diced
- 2 ounces lime juice freshly squeezed
- 1 ounce cilantro finely shredded, fresh
- 4 ounces celery finely diced
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 12 ounces red bell pepper finely diced
- 1 tablespoon red pepper flakes crushed
- 1 cup olive oil extra virgin
- ½ ounce basil finely shredded, fresh
- Tabasco sauce to taste
Instructions
- Start by blending the plum tomatoes and half of the vine ripe tomatoes to a fairly smooth consistency.
- Fold in the remainder of the vine ripe tomatoes, watermelon, diced red onion, cucumber, lime juice, bell pepper,celery, salt, black pepper, e.v.o.o., and basil Pulse a few times to break everything up.
- Add your crushed red pepper flakes and cilantro taste and add your tobasco to taste.
Notes
- What Chef Chris didn't say in his directions but I suggest you do is to let this sit for at least a couple of hours before serving. This is one of those dishes that get better as it sits and will be even better the next day.
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