Tomato Watermelon Gazpacho Recipe
August 9, 2012
A refreshing soup which uses the natural sweetness of watermelon in place of added sugar.
2-3 tbsp water
¼ slice whole wheat bread, toasted
2 cloves garlic, chopped finely
1 ¼ tsp salt
1 tsp cumin seed
5 cups ripe tomatoes, chopped
2 ½ tbsp Pedro Ximenez vinegar
2 tbsp olive oil
½ tsp red pepper flakes
6 cups watermelon, diced
¼ cup watermelon, diced
⅓ cup fennel, diced
¼ cup ripe tomato, diced
1 cup green pepper, diced
⅓ cup cucumber, diced
Toasted pumpernickel croutons
Soak the toasted bread in the water until water has been absorbed.
Squeeze the water out of the bread and make a paste with the garlic and ¼ teaspoon of the salt and ½ teaspoon of the cumin.
Puree the tomatoes. While blending, add the garlic paste, vinegar, olive oil, and red pepper flake.
Once well blended, pour out half the tomato mixture and set aside.
Add half the watermelon and half the remaining salt and cumin and blend 30 seconds.
Repeat the process with the reserved tomato mixture, watermelon, salt and cumin. Combine both mixtures together in a bowl and place in refrigerator until chilled.
Serve chilled garnished with the mix of diced watermelon, fennel, tomato, pepper, cucumber, pumpernickel croutons and fennel fronds.
Nutritional information per 1 cup serving:
Saturated fat: 0.5g
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