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Blades’ Bistro Watermelon Gazpacho Recipe

By Chef/Owner Kevin Bladergroen
1 Lb Seedless watermelon meat
3 Red bell peppers de-seeded, coarsely chopped
3 Cucumbers- peeled, de-seeded, then coarsely chopped
2 Table spoons chopped garlic ½ lb Seasoned croutons (can leave out for gluten free)
Salt & pepper to taste

Mix all together in the bowl, top with red wine vinaigrette (see recipe), and let sit 2 hours together at room temperature Blend in a food processor till smooth, and then strain through a strainer or sieve for smooth consistency. Refrigerate to desired chilled temperature, can be held in refrigerator for up to 2 weeks.

Red wine vinaigrette
1 Cup red wine
One Half Cup red wine vinegar
1 Cup virgin olive oil
1 Cup tomato juice
Garnish with a tablespoon (or to liking) cubed watermelon, a touch of virgin olive oil floating on top and for added garnish and a little finely chopped fresh parsley. Serves six people.

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