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.
