I haven't tried this myself yet, but a friend made it and it was spectacular! I've had a couple of watermelon gazpachos in my life but this was by far the best. Knowing the home it was made in I have a feeling that high quality olive oil is key. I hope that when I do make this I can do it half as well as my friend did.
Watermelon Gazpacho
Recipe courtesy Tyler Florence at
FoodNetwork.com
- 1 large tomato, pureed
- 1/2 serrano chile
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1/2 cucumber, seeded and minced
- 2 tablespoons minced fresh dill, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
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