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Gazpacho, Watermelon II (D/P, TNT)
Source: Toronto Star, August 12, 2001
Serves: 6 (can be multiplied)

7 cups cubed watermelon, rind removed
10 ice cubes
1 cup ground almonds
1 to 2 cloves garlic, minced
7 slices firm white bread, crusts removed, torn in pieces
2 tbsp. sherry (or white wine) vinegar
2 tsp. salt, or to taste
1/4 cup extra virgin olive oil
4 oz. Greek Feta, crumbled (optional, I omitted it)
2 tbsp. fresh chives, chopped, for garnish

Puree watermelon in batches... (I used my immersion-stick-blender)

Pour through sieve, pushing on solids; discard seeds.

Working in batches, return 1/3 of watermelon to a blender, add 1/3 EACH of ice cubes, almonds, garlic, bread, vinegar, salt, olive oil, and feta. Puree until smooth. Chill until serving.

Poster's Notes:
What to serve for a June luncheon? This soup is divine, pretty and served cold. (You can let your guests try to guess what is in it).

Posted by Eleanor Jourard

Nutritional Info Per Serving: N/A