Wednesday, April 11, 2012

Nathalie's Granité de pasteque: Watermelon Gazpacho

1/4 watermelon
1 small red onion
1 teaspoon powdered ginger

Peel and seed the watermelon. Cut it into chunks. Peel and cut the onion into chunks. Combine watermelon, onion, ginger, salt, and pepper in a food processor and process to create a smooth soup. Transfer the soup to a large bowl and place it in the freezer for 3 to 4 hours. Stir the mixture with a fork every 20 to 30 minutes until ice crystals form and the soup develops a granita-like texture. If you don't have time to freeze it, you may serve it chilled like a traditional gazpacho.

Serves 4 to 5

This recipe is featured in my entry Culinary Safari.

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