New Roots Organics
Organic Recipes > Appetizer > Cool Watermelon and Hatch Chili Gazpacho



Cool Watermelon and Hatch Chili Gazpacho (Serves 8)
courtesy of Cook & Be Merry

Serve the gazpacho very chilled in small bowls or cups (preferably chilled) and add a spoonful of garnish in the center.

Gazpacho Ingredients
6 cups seedless watermelon (3 lb melon), diced small
2 cups Tomato Juice
1 fennel bulb, stalks discarded, diced small
2 limes, zest and juice
1 cup red onion, diced small
6-8 ounces roasted mild Hatch Chiles, stem & seeds removed 1/3 cup extra virgin olive oil
1/3 cup cilantro leaves, roughly chopped
1⁄4 cup mint leaves, roughly chopped
2 tablespoons Spanish (smoky) paprika
1 tablespoon ground cumin, dry pan toasted
2 teaspoons ground coriander, dry pan toasted
To season, kosher salt and ground black pepper

Garnish
2 cups watermelon, diced small
1/3 cup roasted mild Hatch Chiles, stem & seeds removed, 1⁄2-inch dice 1⁄4 cup cilantro leaves, roughly chopped
1⁄4 cup mint leaves, roughly chopped
1 lime, juice and zest
To season, kosher salt & ground black pepper

Method
  1. Gazpacho: Using a food processor, in batches, puree all ingredients until thick like a smoothie. Cover and refrigerate for several hours to chill completely. Before serving season with salt, pepper and more lime if necessary.
  2. Garnish: Combine garnish ingredients in a bowl and toss to combine. Salt and pepper to taste.
  3. Cover and refrigerate until ready to use.






 
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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set. https://www.girlmeetsdirt.com