Watermelon Gazpacho
Stephen Window, executive chef for Casa de Las Campanas, says, “We are heading into watermelon season, so it’s the perfect time of year for watermelon gazpacho. I enjoy using fresh, seasonal ingredients throughout the year. This is a refreshing, light, healthy and, best of all, fat-free recipe. Enjoy!
Watermelon Gazpacho
Yields 1 quart
5 c. peeled, seeded and chopped watermelon
1/2 c. cranberry juice
1 c. peeled and seeded cucumber
3/4 c. diced celery
3/4 c. diced red bell pepper
1/4 c. diced red onion
1/4 c. fresh mint leaves
1/4 c. minced fresh parsley
Juice of 1 lime
1 1/2 T. sherry vinegar
1 T. jalapeño pepper
Combine watermelon and cranberry juice in a blender. Purée until smooth. Pass through a fine sieve into a large bowl and discard the pulp. Mix in remaining ingredients. Cover and refrigerate. It will keep for two to three days refrigerated.
Stephen Window, Executive Chef
Casa de las Campanas
Continuing Care Retirement Community
18655 W. Bernardo Drive
Rancho Bernardo
858-683-3995
casadelascampanas.com
