Circulaire actuelle Farm Boy - Valable à partir du 31.07 au 06.08 - Page n° 8

Les produits de cette circulaire

blender bread sourdough bread pot oil watermelon juice tomatoe fresh olive bowl slice baguette water pepper

Watermelon and K& 25 mins She &8 D E MEET Ingredients Gazpacho Garnish 4 medium ripe Roma tomatoes 1 cup watermelon, cut into %" dice 2slices stale baguette, 1 Lebanese cucumber, cut into %” dice or 1 slice sourdough bread (about 74 cup) Y jalapeño pepper, seeds removed 2 Lebanese cucumbers cubed (about % cup) and minced optional 3 cups cubed watermelon extra virgin olive oil for drizzling 1 Tbsp chopped shallot or red onion handful fresh cilantro, mint, or basil leaves 2 Tbsp Farm Boy“ Sherry Vinegar or more to taste salt to taste %2 cup extra virgin olive oil Directions 1 Bring a medium pot of water up to a boil. Score a large X on the end of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. Let them cool, then peel and chop coarsely. 2 In a blender jar, place the bread cubes and the tomato chunks. Let bread soak up the tomato juices while you prep the rest of the ingredients. 3 To the blender jar, add cucumber, watermelon, shallot, Sherry Vinegar, salt, and extra virgin olive oil. Process on high speed until you reach a very smooth, creamy consistency. 4 Adjust seasoning as needed. Chill the gazpacho for a minimum of 30 minutes and up to overnight before serving. 5 For garnish: In a small bowl, mix watermelon, cucumber, jalapeño pepper, and extra virgin olive oil. 6 Give chilled gazpacho a good stir, then pour into individual bowis or glasses. Top with a spoonful of the garnish. Finish with some fresh herbs and a drizzle of extra virgin olive oil. Serve and enjoy.