WI Whisk Recipe of the Week - Gazpacho
Posted from Sujhey from Five Senses Palate on July 19, 2017 | Recipe
When it’s hot outside, and tomatoes are fresh and abundant; try making a
chilled summer soup. This recipe is easy, quick, and refreshing!
PS There is NO actual cooking involved:)
This recipe is provided by Five Senses Palate, a member of WI Whisk.
- 2 tomatoes
- 2 c. seedless watermelon, cubed
- 1 c. seedless cucumber, chopped
- 1/2 jalapeno, seeded
- 1 sweet pepper
- 1 clove garlic
- 2 T., plus more for garnish fresh dill
- 2 pieces day old French bread
- 2 spring onions, chopped
- 1/4 c. extra virgin olive oil
- 1 T. sherry vinegar
- 1 T. smoked paprika
- 1/4 c. feta, crumbled
- Salt and pepper, to taste
Place the 2 pieces of day-old bread in a small bowl and cover with cold water. Soak the bread for about 20 minutes. Reserve 1/2 cup of the cubed watermelon. In a blender add all the ingredients except the feta cheese, wring the bread out and add to the blender as well. Blend everything together. Taste and season with salt & pepper. Transfer to the fridge for at least 30 minutes. Serve chilled, top with the reserved watermelon, feta cheese, dill & dots of extra virgin olive oil.
Note: You may strain for a thinner consistency. You may also substitute red wine vinegar, if you don't have sherry vinegar.