Saturday, June 30, 2007

watermelon gazpacho

8 cups finely diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt


  • approx 3 cups of watermelon, chopped
  • 1 cucumber, diced
  • 1 red or yellow bell pepper, diced
  • 1 small onion, chopped
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 jalapeno
  • 2 tbsp fresh chopped parsley
  • dash salt and pepper to taste

Mix all ingredients in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Makes 6 servings, generous 1 cup each.

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