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Watermelon & Rose Gazpacho

Watermelon & Rose Gazpacho
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Pickled Watermelon Rind
  1. 2 cups sugar
  2. 4 cups distilled white vinegar
  3. Watermelon rind; 4in x 4in roughly chopped
Watermelon & Rose Gazpacho
  1. 1 large watermelon; (reserve 2 cups medium dice and melon rind to side)
  2. 8-10 strawberries; tops removed
  3. 4 tomatoes; core removed
  4. 2 red bell peppers; stem/seeds removed
  5. 1 cup watermelon pickling liquid
  6. 1 cup Casillero del Diablo Rose
  7. 2 lime juice
Pickled Watermelon Rind
  1. 1. In medium sauce pot, bring vinegar and sugar to boil.
  2. 2. Submerge watermelon rind in liquid.
  3. 3. Remove from heat and stand until liquid is room temp.
Watermelon & Rose Gazpacho
  1. 1. Roughly chop all ingredients.
  2. 2. Combine all, except ROSE and watermelon pickling liquid.
  3. 3. Puree on high in blender until smooth consistency.
  4. 4. Add pickling liquid to taste, salt, pepper.
  5. 5. Prior to serving, add Rose.
Notes
  1. Garnish: Small diced pickled watermelon rind & fresh small diced watermelon.
  2. Additional Garnishes: Grilled corn, chilled seafood, herb pesto, feta cheese, plantain
  3. chips, sour cream
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