Watermelon Gazpacho (from NYT)

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Watermelon Gazpacho

Time: 10 minutes, plus 2 hours' chilling time

3 very ripe tomatoes, cored and seeded
4 cups seedless watermelon, cut into 2" chunks
1/2 large Vidalia onion, or other sweet onion,
     peeled and cut into 1" chunks
1 medium cucumber, peeled, seeded, and cut into large chunks
1 clove garlic, peeled and minced
1/4 cup packed fresh basil leaves
1/4 cup extra virgin olive oil
1-1/2 tbsp fresh lemon
juice, or more to taste
Coarse sea salt or kosher salt
Coarsely ground black pepper.

In a blender, combine tomatoes and watermelon. Purée for about 30 seconds. Add onion, cucumber, garlic, basil, olive oil, lemon juice and salt and pepper to taste. Purée until very smooth, about 2 minutes.

Adjust lemon juice, salt and pepper to taste. If necessary, thin with water until loose enough to drink from a glass.

Refrigerate until thoroughly chilled, about 2 ours.

Place 2 ice cubes in each of 6 tall glasses. Fill the glasses with gazpacho, and serve.

Yield: 6 servings (6 cups).
http://www.nytimes.com/2001/07/18/dining/182WREX.html?ex=996494897&ei=1&en=be8a28aef178e54e
Copyright 2001 The New York Times Company

Shared by Lani
(7/18/01)

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