Friday, 21 August 2009

Tyler's Watermelon Gazpacho

I am on a cold soup kick this summer. I don't even know if I had ever had one before this year but I seem to be making them regularly lately. A soup you can make in a blender, what can be better than that?
This gazpacho is lighter and a little sweeter with the addition of watermelon. I found it very refreshing. Perfect for a hot summer day.
Watermelon Gazpacho for Tyler Florence Fridays and Souper Sunday.

Watermelon Gazpacho
Tyler Florence, Tyler's Ultimate, Food Network

Ingredients
1 large tomato, pureed
1/2 serrano chile (I used jalapeno)
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish (I used parsley and garnished with chives)
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

Directions
In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

The soup went great with the Corn Bread (Muffins) from Peter Reinhart's Bread Baker's Apprentice. I used leftover ham instead of bacon, and we grilled the corn before slicing off the kernels and baking with them. Yum! Click here for the recipe.

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