Tomato & Watermelon Gazpacho

 

Ingredients for the soup

6 cups tomato juice
If you can’t get ripe aromatic tomatoes use a good brand like Muir Glen
1-1/2 cups pureed seedless red watermelon
2 cups peeled and seeded English cucumber, pureed
1 cup pureed red bell pepper
1/3 cup pureed shallots
1-1/2 half cups small-diced tomatoes (use multi colored if you can)
1-1/2 cups small-diced watermelon
1-1/2 cups small-dice of peeled and seeded English cucumbers
1/3-cup good sherry vinegar like La Bodega 7% acidity, not a sweet
¼ cup extra virgin olive oil
Salt and pepper to taste

Process

  • Gently stir the diced vegetables into the purees so they don’t get crushed.
  • Refrigerate for at least 3 hours or overnight

Ingredients for the garnish

1-cup “shredded crumbs” cornbread or French bread crisped in a sauté pan with olive oil
1/3 cup thinly sliced green onions
6 small-diced Padron peppers, seeded, important to taste a couple of the peppers for heat
¼ cup chopped cilantro
¼ cup lime juice
Jalapeño lime olive oil to drizzle

Service

  • Toss the Padrons, green onions and cilantro in the lime juice, reserve.
  • Fill bowls or cups with very cold soup, spoon a little of the Padron mixture on top then the breadcrumbs and finish with jalapeño lime oil.

 

© 2015 Il Fiorello Olive Oil Company

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Image and video hosting by TinyPic

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...