Makes 4, approx. 6-oz servings. If serving in lime shooters, will serve about 6 to 8 depending on the size of the limes.
Gazpacho is a Spanish or Portuguese soup traditionally served cold. It consists of an array of garden fresh vegetables in a tomato based broth. Here is a spectacular spin replacing the tomato base with watermelon. The flavors are tweaked to support the sweet juicy melon flavor.
If choosing to serve in lime shooters, they should be made right before serving. To make, cut a thin piece off one of the ends to create a stable base. Then cut a piece off the other end, about 1/4 of the way down. Using a pairing knife, carefully run the knife around the fleshy part about 2/3 of the way through, taking care not to puncture the skin or through to the bottom. Use a spoon to remove the flesh and lightly squeeze out any extra juice. Spoon gazpacho into the hollowed out lime shells. Serve immediately.
Spicy Watermelon & Jalapeno Gazpacho
Watermelon Broth
10 oz seedless watermelon cubes
2 tsp fresh lime juice
2 tsp granulated sugar
1 tsp rice vinegar
Pinch of salt
Soup Add Ins
10 oz finely diced seedless watermelon
2 oz baby cucumber (about 1 baby cucumber), finely diced
2 oz grape tomatoes (about 6 grape tomatoes), finely diced
1 small jalapeno
1 - 3 slices sweet pickled cherry peppers (optional, if you want additional heat)
1 tsp cilantro (optional)
Directions
In a blender or food processor, puree watermelon with the lime juice, sugar, vinegar, and salt, until smooth.
In a medium sized bowl, mix together the Soup Add Ins. Pour in the watermelon broth. Stir together. Cover with plastic and chill for about 1 hour for the flavors to develop fully.
Serve as desired. Read description for how to make the lime soup shooters.
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