by Susan Ellis
In this week's print edition, Amy Lawrence and her husband Justin Fox Burks challenged themselves to use an entire watermelon ... seeds and all.
One result: watermelon and tomato gazpacho, read on for the recipe and be sure and check out the story on page 46.
Watermelon and Tomato Gazpacho
Serves two as a meal or four as a 1st course.
2 cups tomatoes (roughly chopped)
2 sweet green bell peppers (peeled, seeded, roughly chopped)
1/4 cup fresh cilantro (loose packed)
1 lime (juiced)
1 large clove garlic (minced)
1 tablespoon sherry vinegar
pinch of sea salt
cracked black pepper
pinch of ancho chili pepper
1 cup watermelon juice (pulse melon chunks in a processor and then strain to remove seeds)
Garnish: avocado slices, croutons, chopped green onion, chopped hard-boiled egg, drizzle of olive oil, lime wedges, cilantro leaves
The first 11 ingredients go into a food processor. Pulse the food processor four times for less than two seconds a time until the ingredients are finely chopped but still distinct and recognizable. Add vegetable mixture to the watermelon juice and allow to chill for about 20-30 minutes to allow the flavors to come together. Ladle soup into a bowl and pile on the garnishes.