WATERMELON GAZPACHO

From our astrology cookbook SIGNS AND SEASONS (Harpercollins) -  here is a chilled soup infused with the sweetness and heat of the sun….a light-filled energy dish that will cool and compliment the season.

 

 

WATERMELON GAZPACHO 

with garlic croutons and mint leaves

        

 

Serves 8 

 

for the soup:

 

4 cups seeded, chopped watermelon

4 large beefsteak tomatoes, peeled and chopped 

1 cup chopped scallions

20 basil leaves

1 teaspoon chopped jalapeno pepper

½ cup chopped parsley

2 tablespoons tomato paste

¼ cup lemon juice

½ cup olive oil

1 teaspoon celery salt

1 teaspoon black pepper

 

for the croutons:

 

2 cups focaccia bread, cut into ½-inch dice

¼ cup olive oil

2 cloves garlic, minced

½ teaspoon onion salt 

pinch of cayenne

 

for the garnish:

 

mint leaves 

 

            Place all the ingredients for the soup in a large blender or food processor and blend smooth. Refrigerate. 

            Preheat an oven to 400F. In a mixing bowl, toss the bread cubes with the olive oil, garlic, onion salt, and cayenne, distributing ingredients evenly. Turn onto an oven-tray and bake, shaking and repositioning frequently, until crisp and evenly golden brown, about 5 to 7 minutes.

            To serve, ladle the soup into individual bowls. Garnish with croutons and mint leaves.

 

 

 

 

 

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