Today is National Watermelon Day. If you didn't know that, don't feel bad. I didn't until a few weeks ago. Anyway, now we are all now in the know and it is time to figure out how to celebrate this yummy day! The following recipe is one that I adapted from the current issue of Better Homes and Gardens and is a delicious and unique way to incorporate watermelon into gazpacho. Enjoy!WATERMELON TOMATO GAZPACHO
Ingredients
- 2 slices sourdough bread, crust removed and torn into pieces
- 3 tablespoons dry white wine
- 1 tablespoon water
- 5 cups watermelon, cubed with seeds removed
- 4 large heirloom tomatoes, quartered and seeded
- 1 medium size red pepper, quartered, seeded and roasted
- 1 small white onion, quartered
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- sea salt, to taste
- sour cream, for garnish
- lime zest, for garnish
Combine bread, wine and water in a small bowl. Let stand ten minutes until all liquid is fully absorbed. Puree all ingredients, except those needed for garnish, in small batches until smooth. Combine the pureed ingredients in a large bowl and stir until well combined. Tightly cover and refrigerate for up to 2 days, until ready to serve. Top each serving with a dollop of sour cream and a little sprinkling of lime zest. For added color, consider garnishing with a small slice of watermelon on the side of the bowl.
*If this recipe sounds delicious, please visit Dayton Moms Blog and check out my watermelon salsa recipe! ~Aimee~
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