Wednesday, July 6, 2011

#i8this Summer Eating - Winner #3!

And our third #i8this photo contest winner is @gardenTRI with his Watermelon Gazpacho. I bet its the perfect dish for a super hot day and I can't wait to try it!

Watermelon Gazpacho

- 6-8 cups of thickly cut, seed free watermelon

- 1 cucumber, diced

- 1 orange bell pepper, finely diced (green or yellow will work, do not use red)

- ¼ cup Bragg’s Apple Cider Vinegar

- 2 TBSP Chile Infused Olive Oil ( or regular olive oil and a healthy pinch of red pepper flakes)

- Bunch of flat leaf parsley, for garnish finely diced (optional)

- Salt and Pepper to taste

1 – Place watermelon, ½ of the cucumber, ½ of the bell pepper, oil and vinegar in a large bowl.

2 – Put 2-3 cups of the mixture at a time in a food processor and pulse until smooth.

3 – Once everything has been pureed, stir in remaining cucumber and bell pepper and correct salt and pepper.

4 – If your texture is more like a paste than a soup stir in 2 TBSP of Bragg’s Cider Vinegar at a time until you reach the desired consistency.

Chill for at least 2 hours to let the flavors combine and enjoy! No need for any crunchy garnish, the bell pepper takes care of that.

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