Watermelon Gazpacho

pleiad7's Note:

Recipe by Josh Silvers at Syrah Restaurant in Santa Rosa, CA. I just tried this for the first time yesterday with a slight modification (I used agave nectar instead of the suggested syrup) and served it to a group of friends who were visiting. Everyone loved it, it's very refreshing, healthy, and easy to make. Perfect for a hot summer day!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6

Yield: 2.0 quarts

• 1 seedless watermelon (approx. 10 lbs.)
• ½ red onion
• 1 red bell pepper , diced
• 1 yellow pepper , diced
• 1 jalapeno , diced
• 1 bunch cilantro , divided
• ½ cup simple syrup (1/2 water to 1/2 sugar, cooked)
• 3 limes , juice and zest of
• 1 avocado , sliced
• 1 teaspoon dark chili powder
• 1 teaspoon new mexico chile powder
• 1 teaspoon smoked paprika

Directions:

1. Take half of the seedless watermelon and put in a blender. Pulverize with simple syrup if needed.
2. Fine-dice the other half of watermelon and add to it.
3. Mince half of the cilantro and add to the mixture; set the other half aside for garnish.
4. Add the onion, peppers, jalapeno, and lime zest.
5. Toast the chili powders and paprika in a pan on the stove. Add to the watermelon mixture.
6. Add salt, pepper, and lime juice to taste.
7. Garnish with cilantro sprigs and avocado slices.