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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. For the soup:
3. pounds ripe tomatoes, peeled, seeded, and chopped (save the juice)
4. 1/2 pound strawberries, stems removed
5. 1/2 pound red seedless watermelon, about 1 cup
6. each green and red bell pepper, seeded and chopped
7. cucumber, peeled, seeded and chopped
8. /2 small red onion, chopped
9. clove garlic
10. small jalapeno, seeded
11. 1/4 cup olive oil
12. 1/4 cup sherry vinegar
13. teaspoons salt or to taste
14. For garnish:
15. /2 cup red onion, finely diced
16. /2 cup cucumber, peeled, seeded and finely diced
17. /2 cup red or green bell pepper, finely diced
18. /2 cup finely diced strawberries
19. 1/2 cup finely diced watermelon
20. jalapeno, seeded and finely diced
21. Make the soup: In a food processor or a blender, combine tomatoes, strawberries, watermelon, peppers, cucumber, onion, garlic, and jalapeno and blend as smoothly as possible. This may be done in several batches. After processing, pass the mixture through a strainer into a large bowl. Make sure to press firmly, pressing all of the liquid from the pulp. Once the mixture has been strained, add the olive oil, vinegar, any remaining tomato juice, and salt to taste. Add the garnishes to the gazpacho, cover, and refrigerate for several hours or until well chilled.
22. Serve cold in chilled glasses or bowls.
23. Chef's Note: A pound of chopped poached shrimp or jumbo lump crabmeat may be added as a garnish to this soup if desired.
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