Cool Down With A Watermelon & Heirloom Tomato Gazpacho By GreenChef Judita
Contributing Monkie Judita
Published on November 13, 2012
Filed Under Full Recipe List, Recipes / Main Courses, Recipes / Soups & Salads Tags Desert, Soup, tomato, Watermelon
Photographer Judita
The early autumn continues to bring us gorgeous watermelons and heirloom tomatoes in southern California. The perfect ingredients to create a soup that is as tasty as it is healing. Perfect if you’re on a raw food cleanse. It’s very high in cancer preventing lycopene and the flavor is simply fantastic. I taught this at my Brooklyn Kitchen classes and everyone raved about how much they loved it. If you’re cleansing you can skip the sea salt and if you want a richer soup add a tablespoon or two of good quality extra virgin olive oil to the base.
Serves about 6 to 8
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For the Base 4 cups watermelon, chopped 1 small red heirloom or Roma tomato, seeded, chopped 2 tablespoons fresh spearmint 2 tablespoons fresh basil 2 tablespoons fresh lime juice 1 tablespoon red wine vinegar 1 small clove garlic 1/2 teaspoon sea salt |
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For the Add ins 1 1/2 cups multi colored heirloom or Roma tomatoes, seeded, diced 1 1/2 cups watermelon, diced 2 tablespoons fresh spearmint 1 cucumber, peeled, seeded, diced 1/2 cup white onions, diced |
Instructions:
1. Place 4 cups of the watermelon in a blender along with the tomato, spearmint, basil, lime juice, vinegar, garlic and sea salt and blend until smooth.
2. Transfer the puree to a large bowl. Add diced tomatoes, watermelon cucumbers and onions and stir to combine.
3. Chill for 1-2 hours before serving.
4. Will last two days in the refrigerator.
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