FOX 8 Recipe Box: Watermelon gazpacho

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Watermelon Gazpacho

Recipe from Chef Eric Wells, Sky LaRae's Culinary Services

Ingredients:

  • 8 cups finely diced seedless watermelon
  • 1 cup cucumber, peeled, seeded and finely diced
  • ½ red bell pepper, finely diced
  • ½ cup chopped fresh basil
  • ½ cup chopped flat-leaf parsley
  • ¼ cup chopped cilantro
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons shallots, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Kosher salt

Instructions:

  1. Mix watermelon, ½ cup cucumber, bell pepper, basil, parsley, cilantro, vinegar, shallot, oil and salt in a large bowl.
  2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
  3. Puree another 3 cups and add to the bowl.
  4. Stir in the remaining diced mixture.
  5. Top individual bowls with remaining ½ cup diced cucumber.
  6. Serve at room temperature or chilled topped with poached shrimp or fresh crab meat.

 

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.