Thursday, September 23, 2010
The early autumn continues to bring us gorgeous watermelons and heirloom tomatoes in southern California. The perfect ingredients to create a soup that is as tasty as it is healing. Perfect if you're on a raw food cleanse. It's very high in cancer preventing lycopene and the flavor is simply fantastic. I taught this at my Brooklyn Kitchen classes and everyone raved about how much they loved it. If you're cleansing you can skip the sea salt and if you want a richer soup add a tablespoon or two of good quality extra virgin olive oil to the base.
Watermelon and Heirloom Tomato Gazpacho
Makes 6-8 servings
4 cups watermelon, chopped
1 small red heirloom or Roma tomato, seeded, chopped
2 tablespoons fresh spearmint
2 tablespoons fresh basil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small clove garlic
1/2 teaspoon sea salt
1 1/2 cups multi colored heirloom or Roma tomatoes, seeded, diced
1 1/2 cups watermelon, diced
1 cucumber, peeled, seeded, diced
1/2 cup white onions, diced
Place 4 cups of the watermelon in a blender along with the tomato, spearmint, basil, lime juice, vinegar, garlic and sea salt and blend until smooth.
Transfer the puree to a large bowl. Add diced tomatoes, watermelon cucumbers and onions and stir to combine.
Chill for 1-2 hours before serving.
Will last two days in the refrigerator.