A Jerry James Stone Recipe
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Ingredients
- 6 cups Watermelon
- 2 tomatoes
- 1 cucumber
- 1 serrano pepper, minced
- 1 lime
- ยผ cup cilantro, finely chopped
- ยผ cup basil, finely chopped
- 1 teaspoon sugar
- Pinch salt
Instructions
- Carefully cut your watermelon in half. I prefer my watermelon with seeds to those without because you can roast them. But this was all that Trader Joe's had. That's what I get for shopping there and not at my local co-op.
- Cut the watermelon half into layers and then cube it.
- Measure out six cups andย purรฉe it. Reserve the remaining cubes for garnish or just to snack on, because who doesn't love watermelon? Yum!
- Slice the bottom off each tomato.
- Making "C" cuts into the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
- Purรฉe the tomatoes in the food processor.
- Peel the cucumber and cut away the seeds with a knife, very carefully.
- Purรฉe the cucumber. Remember, food processors work best when the pieces are evenly cut.
- In a large mixing bowl, add together the purรฉed tomatoes, cucumber and watermelon.
- Put the tomato-cucumber-watermelon mixture through a sieve to remove the extra pulp. You, of course, do not have to do this. For me, a filtered gazpacho really accents the delicacy of watermelon.
- Add the cilantro, basil, serrano pepper, sugar and lime. Salt to taste. Chill for at least 30 minutes.
- To serve, place some of the remaining watermelon chunks in a shallow bowl and fill with gazpacho. You want the chunks to still be visible. Look how pretty it is! Almost too pretty to eat.
- Oh, I said almost. Finish with some fresh mint leaves.
