Typically, when you think Gazpacho, a savory, spicy cold soup probably comes to mind. But let's talk sweetness for a second. Justin Fox Burks, who wrote the cookbook The Southern Vegetarian, stopped by Tonia's Kitchen to talk about his deliciously sweet Gazpacho, with it's broth based on watermelon. Justin told Tonia this neat summer treat lets the spiciness of jalapeno peppers compliment the sweetness of the fruit. He says to make things easy, he doesn't chop anything, but instead puts it through a food processor, and allows the ingredients to combine. It's sweet, it's spicy, and it's something unique!
Recipe reprinted from The Food Network
6 -lb. watermelon to yield about 12 cups chopped fruit
1 cup cranberry juice
2 cups peeled, seeded and small-diced cucumber
2 Golden Delicious apples, or 2 cups, small-diced
2 red bell peppers, or 1 1/2-cups, small-diced
1 red onion, or 3/4-cup, small diced
leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped
10 -12 stems of fresh parsley, or 1/2-cup, finely chopped
juice of 2 limes
3 Tbs. sherry vinegar
1 jalapeno pepper
1 tsp. salt
Directions
Roughly chop and deseed watermelon. You should have about 12 cups of chopped fruit. Reserve two cups. Puree 10 cups watermelon and cranberry juice in blender. Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp.
Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion. Pick and chop mint and parsley, set aside for garnish. Seed, de-vein and finely chop jalapeno pepper. Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine. Finely chop the reserved two cups watermelon and add to mixture. Salt to taste.
Cover and refrigerate until well chilled (an hour minimum). Garnish with the chopped mint and parsley and serve well chilled.
