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Watermelon Gazpacho

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"Here's a light and refreshing cold soup that's portable and full of satisfying texture. The bright, fresh flavors of the blushing fruit 'broth' really accentuate the crunch and color of the added vegetables and fruit. Feel free to experiment with adding different goodies."

List of Ingredients

For the Gazpacho:
â—¦ 3 cups watermelon cubes, seeded
â—¦ 1 cup fresh or canned pineapple chunks (drain if canned)
â—¦ 1 pinch salt
â—¦ 3 grinds black pepper
â—¦ 1 teaspoon roughly chopped fresh tarragon leaves

Garnishes:
â—¦ ½ cup seeded and cubed yellow tomato
â—¦ ½ cup seeded and cubed red tomato
â—¦ ½ cup cubed fennel
â—¦ ½ cup cubed seedless (English) cucumber
â—¦ 1 green apple, cored and cubed


Recipe

Place the watermelon and pineapple in a blender and pulse to purée. Stir in the salt, pepper, and tarragon, then transfer the gazpacho to a pitcher or a bowl with a pour spout. Cover the gazpacho and keep it chilled until ready to serve. Chill the prepared fruit and vegetables.

To serve, pour the gazpacho into clear bowls or glasses with handles. Garnish each serving with a few cubes of each vegetable and fruit, or set the cups of soup out on a buffet with the vegetables and fruit in small bowls alongside, and let people garnish their own servings.

The gazpacho will keep in an airtight container in the refrigerator for up to 3 days. The chopped fruits and vegetables are best prepared the day you are serving the gazpacho, but they will also keep in airtight containers in the refrigerator for up to 3 days.


Serves 4 to 6