Watermelon-Tomato Gazpacho w/ Pepitos
(from zuzu’s recipe box)
Source: Plant Restaurant http://www.wncmagazine.com/feature/in_good_taste/the_whole_truth
Serves 4 peopleCategories: Soup
Ingredients
- 3-4 large tomatoes, peeled & roasted
- (roasting optional)
- 1/2 large, seedless watermelon
- 1 Tbs. garlic, minced
- 1/4 cup high-quality virgin olive oil
- 2 tsp. sea salt
- Cayenne pepper, to taste
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- For Pepitos:
- 1 cup raw pumpkin seeds
- 2 Tbs. tamari
- 1/2 tsp. brown sugar
- 1 tsp. safflower oil
Directions
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To peel tomatoes, cut a shallow X through the stem and blossom ends and submerge in boiling water for one minute. Remove, allow to cool, and peel skins by beginning at the X. (For a bolder, slightly darker gazpacho, roast skinless tomatoes on a sheet pan in a 350°F oven for 20 minutes, or until peaks darken and juice concentrates.) Scoop watermelon from its rind in large chunks. Combine tomatoes, watermelon, garlic, olive oil, salt, and cayenne pepper in a blender on medium speed until uniform, allowing a little texture to remain. Add more salt or cayenne to taste, then chill. To serve, stir to reincorporate and garnish with pepitos.
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Prepare pepitos:
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Preheat oven to 350°F. Place pumpkin seeds in a mixing bowl. Add tamari, and toss to coat. Sprinkle sugar over seeds. Add oil, and toss. Spread seeds in a single layer on a sheet pan and roast about 25 minutes, checking often, until they turn light brown and tamari darkens. Remove from oven and allow to cool.