Tuesday, June 15, 2010

Spicy Watermelon Gazpacho

This is SPICY and will knock your socks off! well- not really, but for some people it might be so beware. However, it is a great summer soup full of fresh flavors, i like it before dinner when i'm cooking and ravenously hungry, but it could be served at any occasion. Its perfectly hydrating. For the best results, use the freshest organic/local ingredients you can find.
I cant take full credit for this recipe cause the original idea was from my friend Jeannie, but ive since changed the recipe so this is my take.

6cups Watermelon; or about 1/2 large*
2lg Organic Tomatoes; fresh ones with lots of flavor are best, mine were local
1/2cup Fresh Parsley
1 Lime; juiced
1lg or 2 Cucumber;the fatter juicy ones- peeled, seeded
2-4 Basil Leaves
1tbs Red wine vinegar
1 Fresh Red jalapeno pepper*; i added the whole thing
1/4cup Fresh Mint*; mine was wild from my plant

Prep. i used my food processor for this but you may be able to do it by chopping things finely by hand; it should be "soupy" though, so be sure to get the liquids right if doing that way
Puree. add all ingredients except for the mint and pulse several times to break up *note: the jalapeno will make it QUITE spicy, use half or de-seed if you cant handle heat; Mint- add enough mint to cool the heat to your liking, a small handful significantly cooled mine off, you may also add more watermelon to do this
Serve. ladle into bowls and garnish with tiny watermelon chunks if you used the food processor method, this also helps keep it cool
for maximum flavor, marinate a couple hours in the fridge, and keep cool after you have made it- have your watermelon pre-cut and in the fridge if you are serving right away so it is cool

~italian parsley instead of regular
~raspberry vinegar instead of rrw
~increase the basil for a different flavor
~use Tabasco sauce instead of jalapeno
~half watermelon, half honeydew or strawberries

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