Photo by: Alyce Mantia
Nuevo Latino Watermelon Gazpacho
Food Ingredients:
8 cups diced, seeded watermelon (from half a large melon) 1/2 cup almond meal* 4 cloves garlic, minced 4 slices firm white bread, torn into chunks 3 tablespoons red wine vinegar 3 tablespoons fresh lime juice 1 tablespoon kosher or coarse sea salt Fresh ground black pepper, to taste 1/2 cup extra-virgin olive oil 1/2 cup cilantro, for garnish Lime wedges, for garnish
Recipe preparation:
1 Reserve one cup of the diced watermelon. Purée remaining melon with almond flour, garlic and bread. Blend until smooth. 2 Add vinegar, lime juice, salt and a couple of grindings of pepper. With the processor on, add the olive oil in a thin stream, blending until smooth. You may have to do this in two batches. 3 Pour into a glass or ceramic bowl and stir in reserved melon dice. Chill well. 4 Serve in wine or martini glasses rimmed with salt (add a little chili powder to the salt if you like). Sprinkle with the cilantro and garnish each serving with a lime wedge. Serves 6-8 as a first course soup.
Recipe source: Foodista recipe
