Recipe: Watermelon Gazpacho

I posted this picture yesterday and promised a recipe. This is more of a recommendation that you should take with a grain of salt. Feel free to experiment with the flavors and make it your own! My mom and I had this at Europa in Richmond, Virginia a few years ago when she was visiting me at college. This great tapas spot became a favorite of mine of the years and this gazpacho was a highlight. My mom asked the chef for the recipe. He said he didn’t have a recipe, per se, because he kind of winged it but he was able to give us a list of ingredients. From their, my mom has tweeked it as needed and here’s what she has come up with! I might try roasting the poblanos down the road but there is something to be said about the fresh, raw flavors these ingredients add the dish.

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Watermelon Gazpacho

1 Sugar Baby Watermelon

1/2 English Cucumber

1/2  Poblano Pepper

1/2 cup of Cilantro

1 lime (about 2 tbsp)

Salt to taste (about 1/2 tbsp)

Instructions

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Cut the watermelon in half and scoop the watermelon “meat” from one half and put it in your food processor. Pulse until you have a smooth puree/juice. Put aside in a bowl or pitcher.

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Cut up the rest of the watermelon and put it in the food processor. Add cilantro (no need to chop).

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Peel cucumber and cut lengthwise. Using a small spoon, scrap the seeds out of the center of the cucumber. Chop roughly and add to the food processor. Cut the top off of the poblano, scrap out the seeds and remove the membrane (this helps remove some heat). Chop the poblano roughly and add to the food processor.

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Add fresh lime juice and pulse until it looks like the picture above.

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In a large bowl, combine the reserved watermelon puree/juice and the mixture of watermelon, cilantro, cucumber, poblano pepper and lime juice. Season with salt to taste. Start with a small amount and taste of each addition of salt until you are happy with the flavor.

The gazpacho should be served chilled. Chill in the refrigerator for at least 2 hours before serving. Leaving it over night is best- it will be thoroughly chilled and it will give the flavors a chance to meld together. Serve as an appetizer or entree by adding some croutons!

WW Points: 0 points

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