Recipe: Steven's Gazpacho
There’s only one chopped liver I’ll eat, and only a couple gazpachos. I’m just not a lover of that raw tomato taste. This recipe, adapted slightly from my friend Steven’s, uses watermelon puree and bottled tomato juice as its base, which I find delicious.
Makes 10 cups.
- 1/4 of a large, seedless watermelon, rind removed
- 2 large cucumbers, peeled and seeded
- 1 clove garlic, crushed or finely minced
- 2 C tomato juice
- 1 medium red onion, fine dice
- 1 yellow pepper, small dice
- 1 red pepper, small dice
- 1/2 C small-diced jicama root
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1/2 C panko bread crumbs
- 1 1/2 tsp. kosher salt
- 1 jalapeno, minced
- 10 basil leaves, minced or chiffonade
- In a blender or food processor, puree the watermelon. Strain for errant seeds, if desired. Transfer to large bowl or jug.
- Puree the cucumbers and add to bowl.
- To the watermelon-cucumber puree, stir in remaining ingredients (except the basil).
- Chill overnight.
- Before serving, mix in basil. Add additional salt to taste.