Tomat-Vattenmelon Gazpacho
Medel

Tomat-Vattenmelon Gazpacho

Vänta med att göra denna gazpacho tills det är den brännheta andra halvan av sommaren när din bondemarknad är full av saftiga tomater.

🍽️4 portioner
2.5
🇪🇸 Spansk🇺🇸 Amerikansk

👩‍🍳 Gör så här

  1. 1
    Add the watermelon to a blender, blend on high until smooth, and strain through a fine-mesh strainer into a bowl. Discard the solids and pour the watermelon juice back into the blender.
  2. 2
    Add the tomatoes, celery, bell pepper, green onions, pickled jalapeño and juice, and salt. Blend on high speed until completely smooth, 3 to 5 minutes. With the blender running, slowly pour in the oil and blend for an additional 2 to 3 minutes, or until emulsified. Taste and season with salt and jalapeño juice as needed.
  3. 3
    Transfer to an airtight container and chill at least 2 hours before serving. Do ahead: Store leftovers refrigerated in an airtight container for up to 4 days or freeze for up to 2 months.