Chilled Watermelon and Tomato Gazpacho
1-1/2 lbs. plum tomatoes, fresh, peeled and cored
¼ cup yellow peppers, fresh, chopped
1 lb. seedless watermelon, chopped
1-3/4 Tbsp. red onions, fresh, chopped
1-1/2 Tbsp. garlic, fresh, minced
2/3 cup red wine vinegar
¼ cup olive oil
¼ cup fresh lime juice
¼ tsp. kosher salt
¼ tsp. ground black pepper
3 Tbsp. seedless watermelon, diced ¼-inch
1/3 cup water
1/3 cup apple cider vinegar
¼ tsp. ground cloves
2 cinnamon sticks
¾ tsp. granulated sugar
¼ tsp. ground mustard, dry
2 Tbsp. plum tomatoes, fresh, diced ¼-inch
2 Tbsp. yellow peppers, fresh, diced ¼-inch
2 Tbsp. cucumbers, fresh, diced ¼-inch
¾ tsp. mint leaves, fresh, chopped fine
¾ tsp. fresh grated lime rind
In a large, nonreactive container, combine first-listed tomatoes, first-listed yellow peppers, first-listed watermelon, red onions, garlic, red wine vinegar, olive oil, lime juice, salt and pepper. Cover and refrigerate overnight.
On day you’re serving, pickle second-listed watermelon by combining with water, cider vinegar, cloves, cinnamon sticks, sugar and ground mustard. Cover and refrigerate for 1 hour before use.
Puree first-listed marinated ingredients in a blender or food mill.
Drain pickled watermelon. Add to pureed soup mixture, along with second-listed tomatoes, second-listed yellow peppers, cucumbers, mint and lime zest.
Chill soup thoroughly before serving. Serve in chilled soup cups or soup bowls.
Serving size: 8 fl. oz.
Sat. Fat: 0.5g