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Watermelon Tomato Gazpacho Recipe

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This recipe for Watermelon Tomato Gazpacho, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharen Howard
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups watermelon, seeded and pureed in a blender
1 cup watermelon, diced small
1 cup seeded tomato, diced small (about 2 medium tomatoes)
1 cup peeled, seeded cucumber, diced small (from about 1/3 English cucumber or 1-2 whole Kirbys)
1/2 cup red or green bell pepper, diced small
2 Tablespoons lime juice
1 teaspoon minced ginger
I small handful cilantro leaves
1/2 jalapeno, seeded and minced
1 green onion, white and 1 inch of green, minced
1 teaspoon sea salt
Freshly ground black pepper

Directions:
Directions:
In a large glass bowl or container, combine the watermelon puree with the diced watermelon, tomato, cucumber,bell pepper, lime juice, cilantro, ginger, jalepeno, green onion and salt. Stir to combine. Season with fresh black pepper and additional salt, if desired. Ladle into chilled soup bowls, and serve, or refrigerate to chill and then serve.
İRaw Food Real World- Matthew Kenney and Sarma Melngailis

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Les and I both love this recipe for a hot summers day!

 

 

 

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