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RECIPE OF THE MONTH
 
 
 
Watermelon Gazpacho
 
 
 

 
INGREDIENTS
 
Watermelon Gazpacho                                                                     

1 watermelon, ¾ puréed, ¼ diced

2 cups OJ

2 TBSP olive oil

Splash sherry vinaigre

4 TBSP lime juice

1 cantaloupe, scooped with a small lemon baler (size of a blueberry)

1 seedless cucumber, small dice (1/8 inch dice)

1 yellow pepper, small dice (1/8 inch dice)

1 red pepper, small dice (1/8 inch dice)

 1 small red onion, small dice (1/8 inch dice)

2 medium garlic cloves, small dice (1/8 inch dice)

1 small jalapeño, seeded and ribs removed, minced

1 shake Tabasco

2 TBSP chopped fresh cilantro (optional)

Blueberries (optional)

Salt & pepper to taste

Preparation:


 Process ¾ of watermelon along with orange juice and oil in blender until pureed*

Add remaining ingredients and refrigerate until ready to serve. Preferably 6 hours prior.

 
* in a food processor, take care not to place too much liquid in bowl while processing.
As an option, garnish with cumin crème fraiche.
Serve hot.
Will keep, well refrigerated, for one week
 
 
 
 
 
 
 
 
 Meats, poultry & fish should be cooked thoroughly 
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