Watermelon & Tomato Gazpacho with KABOOM!™ Salsa Verde
4-6Watermelon & Tomato Gazpacho with KABOOM!™ Salsa VerdeServes 4-6
1515 Mins 60 Mins 75 Mins
For the Gazpacho:
- 1 pack Angel Sweet® tomatoes
- 2 cups seedless watermelon, diced
- 1 red bell pepper, stems and seeds removed, roughly chopped
- 1 small shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- 3 Tbsp. red wine vinegar
- 1 tsp. Kosher salt
- 1 tsp. freshly cracked black pepper
- 3 Tbsp. extra-virgin olive oil
For the KABOOM!™ Salsa Verde:
- 1 bunch fresh cilantro, roughly chopped (about 2 cups)
- 3 KABOOM!™ black jalapenos, seeded and roughly chopped
- 1 shallot, finely chopped
- 3 garlic cloves, finely grated
- ½ tsp. Kosher salt
- ½ cup extra-virgin olive oil
- 3 Tbsp. freshly squeezed lime juice
- In a blender combine Angel Sweet® tomatoes, watermelon, bell pepper, shallot, garlic, red wine vinegar, salt, and pepper. Purée until smooth. Slowly drizzle in the olive oil. Chill in the refrigerator until very cold, at least 1 hour.
- In the meantime, prepare the KABOOM!™ Salsa Verde. In a medium bowl, add cilantro, KABOOM!™ jalapenos, shallot, garlic, salt, olive oil, and lime juice. Stir until well combined.
- To serve, pour the gazpacho into shallow bowls. Top each gazpacho with a spoonful of the salsa verde and serve.
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