Martha’s Leelanau Table’s Watermelon & Cucumber Gazpacho

SOURCE: Adapted from Cat Cora, Bon Appétit, August 2005 - Martha Ryan

YIELD: 4 Servings

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

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.

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