Southern Breeze 2007 Summer Issue - (Page 70) Watermelon Gazpacho Executive Chef Ken Duenas of Café Thirty-A in Seagrove Beach, Florida, adds watermelon to this traditional cold tomato soup for a refreshing sweet taste. Serve a small bowl of it as an appetizer at a shrimp boil or other seafood feast. Serves: 10 –15 | Preparation time: 30 minutes | Chill time: 1 hour 6 cups seeded red or yellow watermelon chunks cup finely diced red onion 1/2 cup finely diced red bell pepper 2 large tomatoes, seeded and finely diced (about 2 cups) 2 large seedless cucumbers, peeled and finely diced (about 2 cups) 2 tablespoons champagne or white wine vinegar 2 tablespoons vodka (optional) 3/4 cup olive oil 1/2 teaspoon salt 1/4 teaspoon ground pepper Jicama-Apple Salad (optional garnish, recipe follows) 1/2 Jicama-Apple Salad 1 /2 jicama peeled and cut 1 /2 Granny Smith apple, into julienne strips 1/2 teaspoon chopped cilantro unpeeled and finely diced 1 /4 teaspoon cider vinegar Combine all ingredients. Use as garnish on top of servings of Watermelon Gazpacho. *Note: If watermelon is not particularly sweet, add sugar to taste 70 s o u t h e r n b re e z e . c o m 1 2 3 Place watermelon in container of an electric blender. Top with cover and process until smooth. Pour puree into a large bowl. Add remaining ingredients, except for garnish, stirring well. Cover and refrigerate at least 1 hour. To serve, pour into individual bowls and top with Jicama-Apple garnish. Serve cold. http://southernbreeze.com
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