Watermelon Gazpacho

Watermelon Gazpacho
Photo by www.chow.com

Ingredients

  • ½ cup minced Kirby cucumber
  • ½ cup minced watermelon
  • 1 tablespoon kosher salt
  • ¼ teaspoon cayenne pepper
  • For the garnish::
  • 2 tablespoons sherry vinegar
  • ¼ cup extra-virgin olive oil
  • + 14 more ingredients
    • ¼ cup coarsely chopped red onion
    • 2 small Kirby cucumbers, peeled and coarsely chopped (about 2 2/3 cups)
    • 4 ½ cups coarsely chopped watermelon (about 1 ½ pounds)
    • 3 ½ cups coarsely chopped tomatoes (about 1 ½ pounds)
    • ¼ teaspoon kosher salt
    • ½ teaspoon cumin seeds
    • 1/8 teaspoon cayenne pepper
    • ¼ cup coarsely chopped basil leaves
    • 3 medium garlic cloves, coarsely chopped
    • 3 cups cubed day-old country bread, crust removed
    • For the gazpacho::
    • 1 ½ cups packed basil leaves
    • 1 ½ cups extra-virgin olive oil
    • For the basil oil::

For the basil oil: Blend olive oil and basil leaves together until smooth. Season with salt and freshly ground black pepper. Let mixture steep for about 15 minutes before using. For the gazpacho: Place bread in a bowl, add water to cover (about 1/2 cup), and let soak for 5 to 10 minu...

View full recipe at Chow

Comments

Variations on Watermelon Gazpacho

  • Watermelon Gazpacho
    • 1 1/2 cups ice cubes
    • 1 piece watermelon
    • 3/4 cup whole blanched almonds
    • 8 slices firm white sandwich bread
    • 3 garlic cloves
    • +2 other ingredients
  • Watermelon Gazpacho
    • 2 pound(s) cucumbers
    • 6 scallions
    • 0.5 cup(s) chopped cilantro
    • 2 pound(s) seedless watermelon
    • Salt and freshly ground pepper
    • 6.5 pound(s) tomatoes
    • +4 other ingredients

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