This is a great summer way to start a dinner in the summer. It was served to us by Dave & Gloria Botten. The recipe came out of the August 2005 Bon Appetit Magazine and is from Cat Cora the first female Iron Chef!
Ingredients:
1 three-pound watermelon, diced into 5 cups and divided into 4 cups and 1 cup.
1 small cucumber, peeled, seeded & diced (about 1 cup)
1 medium-size red bell pepper, seeded & diced (about 1 cup)
1 medium-size yellow bell pepper, seeded & diced (about 1 cup)
1 small jalapeno chile, seeded & minced
3 celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup sour cream
Directions:
Puree 4 cups of diced watermelon in blender until smooth.
Transfer puree to large bowl.
Add remaining 1 cup diced watermelon and the rest of the ingredients except sour cream.
Stir to combine.
Cover gazpacho and refrigerate until cold – at least 1 hour and up to 4 hours.
Divide gazpacho among bowls and top with a dollop of sour cream.
Serves 4
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