Watermelon Gazpacho
by Chef James Sant
Yields 4 cups (Serves 3)
A variation on a classic cold soup traditionally made of raw blended vegetables. The watermelon provides alkalizing benefits as well as a crisp, vibrant taste. The addition of tomatoes, cucumbers and blueberry salsa perfects this beautiful combination. Enjoy!
3 cups seeded and diced chilled watermelon
1 cup peeled and chopped gold or red heirloom tomatoes
2 cups peeled, seeded, and diced cucumber
1 tablespoon finely diced red onion
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoon chiffonade of fresh mint*
1. Combine half the watermelon, half the tomatoes, half the cucumber, and half the onion with all the oil and lime juice in a food processor and process until smooth. Add half the mint and process again until the mint is minced, but the flecks are still visible.
2. Put the blended mixture into a bowl and add the remaining diced watermelon, tomatoes cucumbers, onions, and chiffonade of mint and stir well.
3. If time permits, chill in the refrigerator for one hour prior to serving.
*Note: To chiffonade (shred) mint, lay mint leaves on top of each other, and roll them into a tight tube or cigar. Cut crosswise to form fine strips or shreds.
