Thursday, September 23, 2010

Watermelon and Heirloom Tomato Gazpacho

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

Add ins
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.


Out of SPACE -- out of TIME said...

looks delicious. I recently had one from Zephyr Cafe downtown it was good but too much cilantro for me.

Judita said...

I haven't been to Zephyr's in a while. Have they updated the menu?

amy said...

this is so great! imma make this :P



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