Tess Masters, The Blender Girl Watermelon Gazpacho
serves 8 as a starter, 6 as a main
4 cups roughly chopped seedless watermelon, plus 6 cups diced
2 cups diced tomato
1 cup peeled, seeded, and diced English cucumber
1/2 cup diced red bell pepper
2 tablespoons diced red onion
3 tablespoons finely chopped basil
3 tablespoons finely chopped mint
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon finely grated lime zest
2 teaspoons minced ginger
1/2 teaspoon minced green green chile, plus more to taste
1/2 tablespoon natural salt, plus more to taste
Pinch of freshly ground black pepper
Put the 4 cups of chopped watermelon into your blender and blast on high for 30 to 60 seconds, until liquefied. Pour into a serving bowl. Add the 6 cups of diced watermelon and all the remaining ingredients. Stir to combine well. Tweak the lime juice, chile, and salt to taste.
Cover and chill in the fridge for 12 to 24 hours to allow the flavors to fuse and the vibrant red color to develop. Before serving, tweak flavors again (if it’s too spicy, add some lime juice). Pass additional lime juice and salt at the table.
Recipe from The Blender Girl by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
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