Watermelon and Tomatillo Gazpacho
Yield: 4 servings
Ingredients
- 1/2 watermelon
- 3 garlic cloves ..... minced
- 1 large red onion ..... chopped
- 8 tomatillos ..... remove husk and wash with warm water to remove the stickiness. Diced
- 1 to 2 green chile ..... remove seeds and chopped
- 1 cup ripe tomatoes ..... diced
- 1 bunch basil leaves ..... chopped
- juice from 1 lemon
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon extra virgin olive oil
- 1 medium cucumber ..... remove skin and seeded. diced
Cooking Directions
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Cut watermelon into two inch thick wedges, remove the skin. Set a colander over a big bowl and use a fork or your hands to squeeze the watermelon in the colander. After squeezing all the watermelon, take the seeds out and reserve the pulp.
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Heat the olive oil in a fry pan. Saute garlic and 2/3 of the red onion until soft. Add tomatillos and green chile and saute few more minutes. Remove from heat and cool.
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In the food processor or blender, add watermelon juice and pulp, tomatillo mixture, most of the basil (reserve a small amount for garnish), lime juice, salt and pepper and blend them well. Taste and adjust the seasoning.
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Add the rest of the red onion and cucumber and chill the soup in the refrigerator for 3 hours or until its cold.
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Before serving, garnish with basil leaves and olive oil.