Watermelon Gazpacho
Mill City Cooks

Watermelon Gazpacho

By: Market Chef Beth Jones

Recipe from the 2016 Harvest Social Benefit.

Ingredients

  • 10 cups pureed watermelon, this will likely require 1 medium watermelon, rind and seeds removed
  • 2 stalks lemongrass, roughly chopped
  • 3 cups water
  • 1 cup mirin
  • 4 Tablespoons minced ginger
  • 2 Tablespoons sesame oil
  • 1 Tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1 Tablespoon Tabasco
  • 1 cup chopped mint

Method

Simmer the lemongrass in the water for 20 minutes. Puree in a blender for 2 minutes, and then strain. Add the lemongrass liquid to the watermelon puree. Rinse the blender and puree the ginger with the mirin. Add to the mixture directly to the watermelon, and stir in remaining ingredients. Chill the for at least 6 hours. Check for seasoning just before serving, and garnish with the chopped mint.