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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 tomatoes, 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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4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6 tasses
    (1 1/2 L)
    roughly chopped seedless watermelon, divided
    You might like:

    Flyer Deal  (1)
    SEEDLESS WATERMELON QUARTERS

    SEEDLESS WATERMELON QUARTERS

    $0.99 /lb

    2.18/kg


  • 3 cups
    (750 mL)
    roughly chopped tomatoes, divided
    You might like:

    Flyer Deals  (2)
    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO


    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


  • 1
    shallot, roughly chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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