Appetizer (Cold) or Soup - Watermelon Gazpacho
The flavors of this cold soup are incredibly refreshing and perfect to make with the first crop of watermelons coming on line this spring. It’s easy to make in a food processor. Just be sure not to puree the mixture. Use short pulses to finely chop the ingredients so the soup retains some textrue. Prepare earlier in the day and chill thoroughly. You can turn it into a party cocktail by adding a shot of vodka or white rum!
Category : Spring into Fresh Produce 2009
Ingredients:
· 6 cups cubed seeded watermelon (less than ½ a watermelon)
· 1 cup coarsely chopped peeled English Cucumber (1/2 the cucumber)
· ½ cup coarsely chopped yellow bell pepper
· 1/3 cup chopped green onions
· 3 Tbsp. chopped fresh mint
· 3 Tbsp fresh lime juice
· 1 Tbsp extra virgin olive oil
· ¾ tsp salt
· ½ teaspoon hot sauce (such as Tabasco)
· 1 garlic clove, minced
· 1 cup cranberry-raspberry juice
Directions:
1. Combine first 10 incgredients (all except canberry-raspberry juice)
2. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped.
3. Spoon into a large bowl, then repeat procedure with remaining watermelon mixture.
4. Stir in cranberry-raspberry juice.
5. Chill thoroughly.
Yield: 8 servings (3/4 cup each)