4 cups seeded, chopped watermelon
4 large beefsteak tomatoes, peeled and chopped
1 cup chopped scallions
20 basil leaves
1 teaspoon chopped jalapeno pepper
½ cup chopped parsley
2 tablespoons tomato paste
¼ cup lemon juice
½ cup olive oil
1 teaspoon celery salt
1 teaspoon black pepper
for the croutons:
2 cups focaccia bread, cut into ½-inch dice
¼ cup olive oil
2 cloves garlic, minced
½ teaspoon onion salt
pinch of cayenne
mint leaves
Ingredients
Serves 8
WATERMELON GAZPACHO
Place all the ingredients for the soup in a large blender or food processor and blend smooth. Refrigerate.
Preheat an oven to 400F. In a mixing bowl, toss the bread cubes with the olive oil, garlic, onion salt, and cayenne, distributing ingredients evenly. Turn onto an oven-tray and bake, shaking and repositioning frequently, until crisp and evenly golden brown, about 5 to 7 minutes.
To serve, ladle the soup into individual bowls. Garnish with croutons and mint leaves.
Instructions
