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Heat wave cookery

Watermelon-tomato gazpacho

June 29, 2005

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Serves 4

Matthew Kenney and Sarma Melngailis (she is a former Newton resident) own Pure Food and Wine, a New York restaurant that serves mostly raw food. Now the couple's ''Raw Food/real world: 100 Recipes to Get the Glow" (ReganBooks) has just come out -- and what better time than in the middle of a hot summer? Both chefs come from a classic French kitchen background, so their goal is to make food taste good. In this cooling soup, they recommend using watermelon with seeds, which they consider superior to the seedless varieties.

3cups watermelon chunks, seeded and pureed in a blender
1cup seeded watermelon, coarsely chopped
2medium tomatoes, peeled, seeded, and chopped
1/2English cucumber, peeled, seeded, and chopped
1/2cup red or green bell pepper, seeded and chopped
2tablespoons lime juice
1small handful cilantro leaves
1teaspoon chopped fresh ginger
1/2small jalapeno, seeded and chopped
1scallion (white and 1-inch of green), chopped
1teaspoon sea salt, or to taste
Black pepper, to taste
1. In a large glass bowl, combine the watermelon puree, chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, scallion, and salt. Stir well, add pepper and more salt, if you like.

2. Ladle into 4 chilled bowls and serve.

Adapted from''Raw Food/real world"