Strawberry Watermelon Gazpacho, inspired by lunch at The Pink Elephant Restaurant at the Gasparilla Inn in Boca Grande, FL
Gazpacho inspired by Pink Elephant
4 cloves Garlic
4 slices Stale bread (baguette)
Salt to taste
Make a paste (mortar and pestle or pulse in food processor)
Add 1 pound very ripe tomatoes chopped finely to the paste, add 1/2 cup red wine vinegar. Pulse so most of the tomatoes become liquified with some remaining chunky.
Set tomato broth aside
Add the following Chopped/sliced fruits and veggies:
1/2 Red onion
1/2 Cucumber (seedless or remove seeds)
1 cup Watermelon (remove seeds)
1 cup Strawberries
1 cup chopped or whole small red peppers
1/2 cup Olive oil
Fresh cracked Pepper to taste
Sliced Jalapeño (optional or on side)
Add the above ingredients to the tomato broth above. (*I will try this with mango as well)
Adjust seasonings salt and pepper serve chilled.
Basil mint aioli (cilantro, garlic, Evoo) (1/2 cup fresh basil leaves, 1/2 cup fresh mint leaves, olive oil, pulse in blender or food processor), swirl on top. Can do cilantro instead if you prefer. Also edible flowers for garnish like marigolds or pansies would look great!