Nuevo Latino Watermelon Gazpacho
Lordie, isn’t it hot? And there’s nothing better on a hot summer evening than dinner with a cool salad main course. But it can be tough, if you’re entertaining, to come up with an appropriate first course when salad is the dinner. Personally, I love a cold soup in the summer. For some it takes a bit of getting used to; I have friends who think the only good soup is a hot soup! But I think if you try it, you’ll agree that it’s a refreshing and delicious first course. It takes no cooking and can be prepared in a jiffy with the aid of a food processor or blender. Whip it up in the morning, or even the night before, so it can chill well. Or just keep it in the fridge for a quick refreshing pick-me-up when you come in from the heat!
Total Steps
4
Ingredients
11
Tools Needed
4
Ingredients
- 8 cup diced, seeded watermelon (from half a large melon)
- 1/2 cup almond meal
- 4 clove garlic, minced
- 4 slices firm white bread, torn into chunks
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lime juice
- 1 tablespoon kosher or coarse sea salt
- Fresh ground black pepper(optional)
- 1/2 cup extra-virgin olive oil
- 1/2 cup cilantro(optional)
- Lime wedges(optional)
Instructions
Step 1
Reserve one cup of the diced watermelon. Purée the remaining melon with almond flour, garlic, and bread. Blend until smooth.
Step 2
Add vinegar, lime juice, salt, and a couple of grindings of pepper. With the processor on, add the olive oil in a thin stream, blending until smooth. You may have to do this in two batches.
Step 3
Pour into a glass or ceramic bowl and stir in the reserved melon dice. Chill well.
Step 4
Serve in wine or martini glasses rimmed with salt (add a little chili powder to the salt if you like). Sprinkle with the cilantro and garnish each serving with a lime wedge.