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Watermelon Gazpacho

https://nomnompaleo.com/post/28229882380/watermelon-and-tomato-gazpacho
Print Recipe
Course Soups, Chilis & Stews
Servings 10 Servings

Ingredients
  

  • 2 pounds ripe tomatoes heirloom if possible
  • 1 cucumber coarsely chopped
  • 2 shallots coarsely chopped
  • 1 red bell pepper seeded and coarsely chopped
  • 4 cilantro plus more for serving
  • 1 pound watermelon seedless works best, rind removed and coarsely chopped
  • 2 tablespoons sherry vinegar
  • 0.333333 cup olive oil plus more for serving
  • 1 teaspoon salt and freshly ground black pepper
  • 1 pinch ground black pepper
  • 1 pinch red pepper flakes optional

Instructions
 

  • Peel and seed the tomatoes by scoring a small x in the bottom of each tomato. Drop tomatoes into a large pot of boiling water and blanch for 30 seconds. Remove to an ice bath for several minutes and when cool enough to handle, remove the skin from the tomatoes.  Roughly chop. In a food processor or blender, combine the chopped tomatoes, cucumbers, shallots, red bell peppers, cilantro, vinegar, olive oil, salt, pepper and optional red pepper flakes. Pulse until liquified. Add the watermelon and blend well. Here you may need to work in batches.Refrigerate for 4 hours and serve in chilled cups topped with cilantro leaves and a drizzle of olive oil.  (Recipe #891)