Watermelon gaspacho
Ingredients
1+ TBS toasted, ground cumin
1+ TBS toasted, ground coriander
4 cloves garlic, pasted
1 shallot, chopped
6 medium tomatoes, vine ripe or fresh from the garden is best
1 English cucumber
1 red pepper
1 jalapeno
1/2 bunch cilantro or parsley
2 cups chopped watermelon
dash rice wine vinegar
lemon or lime juice to taste (juice of about 1 lemon or 2 limes), can add some zest as well
S&P to taste
good tasting olive oil to drizzle before serving
Directions
Prepare all of the ingredients:
To toast the cumin and coriander place in a pan or skillet over medium heat, gently moving the seeds about until they are slightly darker in color and are fragrant. Paste the garlic, as demonstrated, using salt and the edge of your knife until no chunks remain.
To combine, you can place all of the ingredients in a blender, food processor or finely chop and mix together. Season to taste.
Chill until serving, taste and season again. Garnish with a nice drizzle of good olive oil.
1+ TBS toasted, ground cumin
1+ TBS toasted, ground coriander
4 cloves garlic, pasted
1 shallot, chopped
6 medium tomatoes, vine ripe or fresh from the garden is best
1 English cucumber
1 red pepper
1 jalapeno
1/2 bunch cilantro or parsley
2 cups chopped watermelon
dash rice wine vinegar
lemon or lime juice to taste (juice of about 1 lemon or 2 limes), can add some zest as well
S&P to taste
good tasting olive oil to drizzle before serving
Directions
Prepare all of the ingredients:
To toast the cumin and coriander place in a pan or skillet over medium heat, gently moving the seeds about until they are slightly darker in color and are fragrant. Paste the garlic, as demonstrated, using salt and the edge of your knife until no chunks remain.
To combine, you can place all of the ingredients in a blender, food processor or finely chop and mix together. Season to taste.
Chill until serving, taste and season again. Garnish with a nice drizzle of good olive oil.
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