by Kate Heyhoe
This version of gazpacho, Spain's signature cold soup, tackles summer with a classic heat antidote: watermelon. Chilling makes flavors less pronounced, so be sure to always taste the soup before serving and adjust the vinegar and salt for balance. To speed up chilling time, start with pre-chilled ingredients.
1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper (or more red or green pepper)
1/2 small red onion
1 Granny Smith apple, cored
4 green onions, trimmed
1/2 bunch fresh cilantro (or parsley)
1/2 small seedless watermelon, about 3 pounds
3 tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
Chunk the peppers, red onion and apple and set aside in separate piles. Chop the green onion and cilantro into 1-inch lengths; set aside.
Using a food processor, pulse the peppers, red and green onions and cilantro; coarsely chop them into small bits, but do not purée. Pour the mixture into a large bowl. Process the apple into small bits and add it to the vegetables.
Remove the watermelon rind and chunk the flesh. Process flesh in batches until puréed, emptying each batch into the bowl of vegetables.
Stir in the cider vinegar, balsamic vinegar, olive oil and salt. Chill the gazpacho. Before serving, taste to correct the seasonings.
Kate's Global Kitchen for September, 2001:09/01/01 Scoring Points
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created September 2001
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