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Watermelon gazpacho

July 19, 2006

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Serves 8

Straight Wharf restaurant serves gazpacho garnished with a single shrimp in addition to the chopped vegetables.

4 large tomatoes
2 cups cubed watermelon
2 medium cucumbers, peeled, seeded, and diced (about 2 cups)
1/2 cup olive oil, plus 2 tablespoons for garnish
1/4 cup sherry vinegar, or to taste
Salt and pepper, to taste
1 tablespoon sugar, or more to taste
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 jalapeno peppers, seeded and finely chopped
1/4 cup lime juice
1. Peel tomatoes with a serrated peeler or cut a small X in the bottom of each, blanch in boiling water for about 30 seconds, then transfer to ice water and slip off the skins. Discard seeds and chop the flesh. You should have about 4 cups.

2. Reserve 2 tablespoons tomato, 2 tablespoons watermelon, and 2 tablespoons cucumber for garnish.

3. In a food processor, combine the remaining tomato, watermelon, and cucumber. Blend until smooth. Add 1/2 cup of olive oil, sherry vinegar, salt, pepper, and sugar. Pulse to combine.

4. Transfer the mixture to a large mixing bowl. Stir in the scallions, cilantro, jalapeno peppers, and lime juice. Taste for seasoning and add more salt or vinegar, if you like. Cover and refrigerate for several hours or until chilled.

5. Ladle the gazpacho into 8 bowls. Garnish each with remaining chopped tomatoes, watermelon, cucumbers, and a drizzle of olive oil. Amanda Lydon and Gabriel Frasca