Watermelon Gazpacho
INGREDIENTS
1. 6 1/2 lbs. tomatoes (cored)
2. 1/4 cup sherry vinegar
3. 3 tablespoon extra virgin olive oil
4. 6 scallions (thinly bias sliced)
5. 2 jalapeños (seeded and minced)
6. 1/2 cup chopped cilantro
7. 1/4 cup fresh lime juice
8. 1/2 cup sliced bias chive batons
9. Salt and pepper to taste
10. 2 pounds seedless red watermelon (peeled)
2 cups coarsely chopped
2 cups small dice
11. 2 pounds cucumbers (peeled and seeded)
2 cups coarsely chopped
2 cups small dice
INSTRUCTIONS
1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Let tomatoes cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl.
3. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into small dice. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Strain through chinoise.
4. Stir in the vinegar and 1 tablespoon of the olive oil and season with salt and pepper and chill.
5. Mix the scallions, jalapeños, cilantro and lime juice, dice tomato and dice cucumber; season with salt and pepper. Spoon a mound of the mixture into bowl and ladle soup around it to cover by 75%.
6. Garnish with Ranieri olive oil and the sliced chives.