Watermelon Gazpacho

PERFECT PAIRING:
2015 "Siren" GSM Rose


Yield:

About 6-8 servings

(Adapted from Living the Mediterranean Diet)


Ingredients:

6 cups watermelon, roughly chopped

1 medium English cucumber, peeled and roughly chopped

3 cups whole baby heirloom cherry tomatoes, cut in half

7 large mint leaves

1 tablespoon fresh ginger, minced

1 tablespoon chopped mild green chilis, rinsed

1/8 teaspoon dried crushed rosemary

1/8 teaspoon fennel seeds

 

Juice of 1 lime

A pinch of cayenne pepper

Sea Salt

Black Pepper

 

Avocado (for garnish)


Directions:

Place the first 8 ingredients into a food processor and pulse until finely chopped. Add in the lime juice, cayenne, salt and pepper and pulse until integrated. 

Transfer mixture to a large bowl and use an immersion blender to blend even further to get a finer soup-like consistency and to chop up any stray larger chunks. It should not be chunky like salsa, but smooth and easily slurpable. Refrigerate for at least an hour to allow the flavors to come together. Can be made a day ahead. 

When ready to eat transfer to serving bowls and garnish with little chunks of avocado and a pinch of additional sea salt. 

NOTE: If you’d like more heat feel free to use jalapeño instead of the green chili.