Watermelon and  Tomato Gazpacho

On our Monday we have Justin Fox Burks and Amy Lawrence, author of the new book The Southern Vegetarian, this recipe is to die for.  So get your taste buds ready to create a work of art.
Tune in below and listen to Justin and Amy as they discusses thier receipt for Watermelon and Tomato Gazpacho. 

Having trouble? Click here to listen to the interview.

Watermelon and Tomato Gazpacho
From The Southern Vegetarian by Justin Fox Brooks & Amy Lawrence

1 medium jalapeno (seeds removed if you like it mild)
2  cups roughly chopped tomatoes
1 ½ cups roughly chopped green bell pepper (about 2)
¼ cup loose-packed fresh cilantro
Juice of 1 lime (about 1 TBLSP)
1 large clove garlic, minced
1 TBLSP sherry vinegar
¼ tsp sea salt flakes
¼  tsp cracked black pepper
½ tsp ancho chili powder
1 cup watermelon juice (Use a juicer or blend and strain 2 to3 cups of watermelon flesh)
1 avocado, sliced (to garnish)
2 cups croutons (to garnish)
¼ cup sliced green onion – garnish
2 hard boiled eggs, chopped – garnish
Place the following ingredients into the work bowl of your food processor: the jalapeno, tomatoes, bell peppers, cilantro, lime juice, garlic, vinegar, salt, pepper, ancho chili powder. Pulse the food processor four times for less than 2 seconds at a time until the ingredients are finely chopped but still distinct and recognizable; don’t blend it too smooth. Add the vegetable mixture to the watermelon juice and chill for20 minutes to allow the flavors to come together.

Ladle the soup into a bowl and pile on the garnishes: avocado, croutons, green onion and eggs.
Makes 4 servings as a first course or 2 as a main dish.