1 pound red, very ripe tomatoes, chopped
1 pound peeled watermelon, chopped
½ pound cucumber, peeled, chopped
1 garlic clove
1 shallot, chopped
1 tablespoon lime juice
1 tablespoon red wine vinegar
1 tablespoon kosher salt
Place all ingredients in a blender and puree. Strain through a coffee filter or cheesecloth in strainer, over a container to catch all the liquid. Discard the pulp. Serve immediately or place into the refrigerator to chill until ready to serve.
For the soup garnish
2 tablespoons small dice tomatoes
2 tablespoons small dice cucumbers
2 tablespoons small dice red onions
2 tablespoons small dice red peppers
4 tablespoons small dice watermelon
Croutons, if desired
Extra virgin oil
Place all of the fruit and vegetables in your serving bowl. Top with the strained watermelon gazpacho. Garnish with crotons (if desired), a drizzle of extra virgin olive oil and sea salt.
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