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Watermelon Gazpacho

Perfect as a starter to a hot summer meal.

Course: Soup
Cuisine: American

Ingredients

  • 28 ounces plum tomatoes canned with juices
  • 28 ounces vine ripe tomatoes peeled and seeded
  • 28 ounces ripe watermellon medium diced
  • 12 ounces red onion fnely diced
  • 12 ounces cucumber peeled, seeded and finely diced
  • 2 ounces lime juice freshly squeezed
  • 1 ounce fresh cilantro finely shredded
  • 4 ounces celery finely diced
  • 1 tablespoon kosher salt
  • ½ tablespoon blck pepper
  • 12 ounces red bell pepper finely diced
  • 1 tablespoon crushed red pepper flakes
  • 1 cup olive oil extra virgin
  • ½ ounce fresh basil finely shredded
  • Tobasco sauce to taste

Instructions

    Cup of Yum
  1. Start by blending the plum tomatoes and half of the vine ripe tomatoes to a fairly smooth consistency.
  2. 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.
  3. 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.