Watermelon Gazpacho

Yield: 4 servings

Prep Time: 5 minutes

Total Time: 10 minutes plus 2 hours to chill in the refrigerator

Ingredients:

1 large heirloom tomato, cored and cut into wedges (reserve some for garnish)

1 quart of seedless watermelon, peeled & cut into wedges (reserve some for garnish)

1 orange or red bell pepper, cut into slices (dice and reserve some for garnish)

1 organic cucumber, peeled, seeds removed and diced (reserve some for garnish)

1 small shallot, minced

1 clove of garlic, peeled and minced

1 jalapeno, seeded and minced

1 TBSP extra virgin olive oil

½ TBSP sherry vinegar or white balsamic vinegar (I use a Rose’ Sweet Vinegar)

½ tsp each salt and freshly ground black pepper

Juice from 1 lime

¼ cup cilantro leaves for garnish

Directions:

Puree all of the ingredients in a blender or large food processor (except the garnishes–cilantro, diced heirloom tomato, cucumber, bell pepper, and watermelon).
Taste to check seasoning. Add more salt to taste.
Refrigerate for 2-24 hours in a glass pitcher.
If the gazpacho is in the refrigerator for longer than 2 hours, then I recommend setting it out of the refrigerator for 30 minutes to one hour before serving.
Pour an equal amount into 4 shallow bowls, then garnish with heirloom tomato, cucumber, bell pepper, watermelon, cilantro, and a few flakes of sea salt.

Serving suggestions:

Serve with a glass of rose’ or pinot grigio from Josh Cellars for a perfect pairing.
This is a terrific first course for a summer dinner party. Follow with paella or my Thai-Inspired Chicken Thighs and you have the perfect meal.

Bon Appetit!