Who's Chef Scott? I have no idea. But this guy knew what he was doing, and he left us this amazing gazpacho recipe. Remember that this dish needs to be refrigerated for a few hours before serving.
Serves 20, Prep Time 30 minutes, Total Time 150 minutes
Ingredients:
1 large watermelon, seedless
2 medium carrots
1 red onion
5 cloves garlic, peeled
3 tomatoes, seeds removed
1/4 cup basil leaves
1/4 cup mint leaves
1/2 tsp. cumin
1/2 tsp. cayenne
1 pinch red pepper flakes
2 sweet cucumbers deseeded and peeled
Kosher salt
Fresh cracked pepper
Instructions:
Peel and slice 3/4 of the watermelon into large chunks, save the other 1/4 of the watermelon for the Gazpacho Salsa. Dice the carrots, onions, tomatoes, and cucumbers to approximately the same size as the watermelon.Combine all ingredients in a large container and mix the salt and pepper in. Let marinate for at least 2 hours to allow the flavors to compile and the watermelon to break down.
You will notice that the watermelon has given off a fair amount of moisture. Pour the ingredients into a Vitamix, and puree until smooth. Let refrigerate for a couple of hours or until it is just about cold.
