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Watermelon and Tomato Gazpacho https://www.metro.ca/userfiles/image/recipes/gaspacho-melon-tomates-10329.jpg PT10M PT00M PT10M
Toss 51/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 Tbsp. of the cilantro into a food processor and puree until smooth.Transfer to mesh strainer and place above a large bowl.Strain the puree, pressing as much of the contents through as possible. Discard leftovers.Cover and chill for at least 1 hour.Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 Tbsp. cilantro and mix together in a bowl.Pour soup into bowls and garnish with watermelon and tomato mix, and serve.
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6 tasses (1 1/2 L) roughly chopped seedless watermelon, divided 3 cups (750 mL) roughly chopped Tomato, divided 1 shallot, roughly chopped 2 Tbsp. (30 mL) olive oil 2 Tbsp. (30 mL) sherry vinegar 1/4 cup (60 mL) roughly chopped cilantro, divided salt and pepper to taste
Watermelon and Tomato Gazpacho

Watermelon and Tomato Gazpacho

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Preparation
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COOKING
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TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 tasses
    (1 1/2 L)
    roughly chopped seedless watermelon, divided
  • 3 cups
    (750 mL)
    roughly chopped Tomato, divided
  • 1
    shallot, roughly chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
  • 2 Tbsp.
    (30 mL)
    sherry vinegar
  • 1/4 cup
    (60 mL)
    roughly chopped cilantro, divided

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Toss 51/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 Tbsp. of the cilantro into a food processor and puree until smooth.

Transfer to mesh strainer and place above a large bowl.

Strain the puree, pressing as much of the contents through as possible. Discard leftovers.

Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 Tbsp. cilantro and mix together in a bowl.

Pour soup into bowls and garnish with watermelon and tomato mix, and serve.

Source : Sweet Potato Chronicles

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