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Watermelon Gazpacho

September 8, 2014 by Jill Foucre Leave a Comment

Watermelon Gazpacho
2014-09-08 09:48:36
Serves 6
Print
Ingredients
  1. 2 c. fresh basil leaves
  2. 4 whole cloves
  3. 2 whole star anise
  4. 1 bay leaf
  5. 1/3 c. sugar
  6. ½ t. kosher salt
  7. 1 plum tomato, peeled, halved, seeds removed
  8. 3 c. 1” pieces chilled seedless watermelon (about 1 lb)
  9. 2 c. 1” pieces chilled peeled cucumber
  10. ¼ c. fresh lime juice
  11. 1 red Thai chile or Serrano pepper, thinly sliced
  12. Kosher Salt & Fresh Ground Pepper
  13. Mint for garnish
Instructions
  1. Bring 2 cups basil leaves, cloves, star anise, bay leaf, sugar, and salt and 1 ½ c. water to a boil in a small saucepan
  2. Remove from heat, cover, and let steep for 10 minutes; strain syrup through a fine mesh sieve into a medium size bowl. Set aside and cool completely
  3. Puree basil syrup, tomato, melon, cucumber, lime juice, and chile in a blender until very smooth.
  4. Taste and adjust, re-seasoning as necessary
  5. Divide gazpacho among bowls.
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Filed Under: Recipes, Soups

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