Watermelon Gazpacho
Juicy sweet watermelon goes savory in this summery no-cooking-required soup. A slight spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Plenty of herbs and olive oil lend a fresh, grassy note, with cucumbers bolstering the melon backbone. And the basil lime sorbet is a fun and refreshing garnish - especially when served with a glass of your favorite Papapietro Perry Pinot Noir!
INGREDIENTS
5 c. watermelon peeled, seeded & chopped
1 c. watermelon finely diced
2 ½ c. tomatoes, seeded & chopped
1 T. jalapeno pepper, seeded & chopped
½ c. cranberry juice
1 c. cucumber, peeled, seeded & diced
½ c. celery, diced
¼ c. red onion, diced
¼ c. fresh parsley, minced
1 T. lime juice
2 T. sherry vinegar
Combine 5 c. watermelon, tomatoes, jalapeno and cranberry juice in a blender and puree until smooth. Add cucumber, celery, onion, parsley, diced tomatoes & diced watermelon to watermelon puree. Refrigerate for 2 hours or the day ahead. Add vinegar and lime juice right before serving. Serve with Basil Lime Sorbet (see below).
Basil Lime Sorbet
1 c. water
1 c. sugar
¾ c. fresh lime juice
20 fresh basil leaves, minced
Combine the water and sugar in a saucepan. Cook over medium heat until the sugar is completely dissolved. Add lime juice and basil. Blend until smooth. Pour into a container and freeze – at least 2 hours.
Break into pieces and put into blender until smooth. Put in a container, cover and return to freeze until ready to serve.