SOURCE: Adapted from Cat Cora, Bon Appétit, August 2005 - Martha Ryan
YIELD: 4 Servings
INGREDIENTS:
1 3-pound seedless watermelon, diced (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
2 medium-size yellow bell peppers, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about ½ cup)
½ small red onion, diced (about 1 cup)
¼ cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
¼ teaspoon salt
½ cup crème fraiche or sour cream
PREPARATION:
Puree watermelon in blender until smooth. Transfer puree into large bowl. Add next 10 ingredients into the large bowl and puree again. Cover gazpacho and refrigerate until cold, between 1 and 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraiche.
2 Comments
I decided to keep the red onion and mint leaves unblitzed for color and texture. Perfect cold soup for a perfect hot night in Thailand. This was delicious. Thank you, ChopSizzlePop!
Love that you made watermelon gazpacho all the way over in Asia. Go Chef Al!