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Ingredients
Gazpacho:
¼ cup chopped red onion
4½ cups seeded watermelon chunks
3 cups chopped, seeded tomatoes (about 6 medium)
2 medium cucumbers, seeded
¼ cup extra-virgin olive oil
3 tablespoons sherry or fruit vinegar
1½ teaspoons kosher salt
1/8 teaspoon cayenne
Juice of 1 lime
Herb Oil:
½ cup extra-virgin olive oil
½ cup chopped herbs, such as mint, chives and parsley
Instructions
¼ cup chopped red onion
4½ cups seeded watermelon chunks
3 cups chopped, seeded tomatoes (about 6 medium)
2 medium cucumbers, seeded
¼ cup extra-virgin olive oil
3 tablespoons sherry or fruit vinegar
1½ teaspoons kosher salt
1/8 teaspoon cayenne
Juice of 1 lime
Herb Oil:
½ cup extra-virgin olive oil
½ cup chopped herbs, such as mint, chives and parsley
1. To prepare gazpacho, dice a portion of onion, watermelon, tomatoes and cucumber to produce 1/2 cup. Set aside.
2. Place remaining onion, watermelon, tomatoes and cucumber in food processor with remaining ingredients. Process until smooth.
3. To prepare oil, chill oil at least 30 minutes. Add herbs and purée in a blender until smooth.
4. To serve, place gazpacho in bowls or glasses and garnish with reserved watermelon mixture and a drizzle of herb oil (you’ll have oil left over). Serves 7.
Recipe by Morgan Jarrett, "Melon-Darma," August 2009.
Nutritional Information
2. Place remaining onion, watermelon, tomatoes and cucumber in food processor with remaining ingredients. Process until smooth.
3. To prepare oil, chill oil at least 30 minutes. Add herbs and purée in a blender until smooth.
4. To serve, place gazpacho in bowls or glasses and garnish with reserved watermelon mixture and a drizzle of herb oil (you’ll have oil left over). Serves 7.
Recipe by Morgan Jarrett, "Melon-Darma," August 2009.
Per (1-cup) serving: 200 calories, 16g fat, 0mg chol., 2g prot., 16g carbs., 3g fiber, 430mg sodium.
