Watermelon Gazpacho
Servings: 4
Ingredients
For the Gazpacho:
- 5 cups watermelon (rough chopped (I used a small globe shaped watermelon))
- 3 roma tomatoes (about 1 cup, roughly chopped)
- 1/2 cup cucumber (roughly chopped)
- 1 Tablespoon basil (chop up a bit and pack a tablespoon full!)
- 1 Tablespoon champagne vinegar
- 2 Tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- zest and juice of 1 lime (about 2T of juice)
- 1 clove garlic
- 1/4 cup red onion diced
For the Salsa Garnish:
- 1 cup watermelon, finely diced (1/4 inch cubes)
- 1 roma tomato, finely diced (1/4 inch cubes)
- 1/4 cup red onion, finely diced (1/4 inch cubes)
- 2-3 Tablespoon cucumber, finely diced (1/4 inch cubes)
- 1/2 cup basil, julienned
- 1 Tablespoon champagne vinegar
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
For the Garlic Bread:
- 1 baguette
- 1-2 Tablespoon olive oil
- salt and pepper
- 1 clove garlic, peeled with point sliced off to reveal a flat surface
Instructions
For the Gazpacho:
- Place all of the gazpacho ingredients in a blender (watermelon through red onion). Blend well until all chunks are gone and it is smooth. Place in a large container with a lid and refrigerate for 3 hours to allow flavors to mingle.
For the Salsa Garnish:
- Finely chop the ingredients as noted above and place in a small container with a lid. Add the basil, vinegar, olive oil and salt and mix gently. Cover and place in the refrigerator for 3 hours to allow the flavors to mingle.
For the Garlic Bread:
- Preheat your oven on the broil setting (I promise, just for a few minutes). Slice the bread into 1/2-3/4" thick slices. Brush the tops with olive oil and sprinkle with salt and pepper if desired. Place in the broiler and watch carefully. Once the bread has browned remove it from the oven immediately. Rub the flat cut surface of the garlic clove over the surface of all of the bread slices.
To Serve:
- Ladle the soup into bowls. Place one scoop of the salsa garnish in the center of each bowl. Serve with several slices of garlic bread. Enjoy!