Spicy Watermelon-Tomato Gazpacho
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1/2 small red onion, roughly chopped
3 tbsp red wine vinegar
6 cups cubed watermelon (about 1 small watermelon)
2 large vine-ripened tomatoes, seeded and roughly chopped
1/2 English cucumber, roughly chopped
1 red bell pepper, seeded and roughly chopped
1 jalapeño, seeded and chopped
1 clove garlic, smashed
Kosher salt and freshly ground pepper
1 avocado, diced
Extra-virgin olive oil, for drizzling
Crusty bread, for serving (optional)
Instructions:
(Serves 4)
Put the red onion and red wine vinegar in a bowl and set aside 10 minutes (this will soften the onion’s bite).
Transfer the red onion and vinegar to a food processor fitted with the blade attachment. Add the watermelon, tomatoes, cucumber, red bell pepper, jalapeño, and garlic and pulse until combined and almost smooth. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse one to two times to combine. Taste and add more salt, if needed.
Divide the gazpacho among bowls. Top with avocado (and/or chopped watermelon, cucumber, pepper). Drizzle with olive oil. Serve with crust bread, if desired.
From refinery29.com