08/19/2012
For a cool summer dinner, try this delicious Watermelon Gazpacho recipe from April at 2Tarts Bakery in New Braunfels. It's sweet, spicy, and yummy!
Watermelon Gazpacho
Puree 3 cups of watermelon and strain thru colander to remove all the seeds.
In a large glass bowl, combine the watermelon puree, the watermelon chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, scallion, and salt. Stir well, add pepper and more salt, if you like.
Serve with chilled shrimp and homemade tortilla chips for a light summer dinner!
3 C. watermelon chunks, seeded and pureed in a blender
1 C. watermelon, coarsely chopped
2 medium tomatoes, peeled, seeded, and chopped
½ cucumber, peeled, seeded, and chopped
½ C. red or green bell pepper, seeded and chopped
3 Tbsp. lime juice
1 small handful cilantro leaves
1 tsp. finely chopped fresh ginger
½ small jalapeno, seeded and chopped
2 cloves of garlic finely diced (or microplaned)
1 scallion (white and 1-inch of green), chopped
1 tsp. salt, or to taste
Black pepper, to taste