Chef Scott Recipes Watermelon Gazpacho

 

Watermelon gazpacho
 
Chef Scott Mills – Stratford
 
Watermelon, an all time favourite, is a good source of Vitamin C – 25% of the daily requirement in just one cup. It is also packed full of lycopene, a red pigment that studies have proven its role as a powerful antioxidant. Enjoy this on your next picnic!
 
12 lb (5.4 kg.) watermelon, seeded
2 oz. (57 ml) fresh lime juice
2 fresh chili, chopped
4 cloves garlic, minced
2 oz. (57 g) fresh mint, minced
1 ½ lbs. (680 g) zucchini, diced
2 bell peppers (red & green)
Cream if desired
 
  • In a blender, puree the melon (without the rind) and pour into a large bowl
  • Using 8 oz (227 ml) of puree blend with lime juice, chili and garlic, blending until smooth
  • Add to the rest of melon and mix
  • Slowly add mint, zucchini and pepper and mix
  • Refrigerate for at least an hour
  • If flavours marinate too long, cream may be added to taste