Watermelon Gazpacho Soup

Check it out: watermelon and corn! Of all the plants we’ve grown this year, I’m clearly most excited about their success. To celebrate, then: watermelon gazpacho. It’s almost the end of summer–what could be better? The only foodstuffs I couldn’t find locally were the citrus.

2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 (seedless if you can find it) cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
* Salt and freshly ground black pepper

Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Sunday August 19th, 2007 in ...in action! | No comments »