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That's the sound I'm looking for.
And this will be my sauce.
I lower the heat, cover it, let it cook for 8 more minutes
and it's ready to serve.
Hello, Hello! I'm glad you're joining us!
Today, at Sabores con Denisse:
A delicious Watermelon Gazpacho.
All the ingredients are absolutely fresh.
This is a cold soup, low in calories
and perfect, especially for those hot summer days.
My Andalusian gazpacho, the traditional one,
always includes tomatoes, bell peppers
and sherry vinegar.
But we'll add other ingredients too.
In this case, tropical fruits, such as watermelon and pineapple.
We put everything in the blender and, presto!
As soon as everything's blended, we serve it.
It's that easy.
We start with our tomatoes. These are vine-ripened tomatoes, because,
not only are they bright red,
they're also juicier and sweeter.
They have a lot more flavor.
Here are my tomatoes.
Red bell pepper and garlic.
I'll start blending all this.
It's ready in no time. Why?
Because all of these vegetables have—especially the bell peppers and tomatoes—
a lot of juice; they have a lot of water.
The watermelon is very nutritious and very refreshing.
The pineapple is pure flavor.
Now I'll add the sherry vinegar.
You can use any type of vinegar, but I prefer sherry vinegar
because of it's different taste.
Then, salt and pepper. Just a little.
In this case, more than anything else, we want to enhance flavors.
We blend again.
Now, we add the oil, little by little,
to emulsify the mixture.
We want to create an elegant drink, smooth and creamy on the palate.
Perfect. Now we need to taste it
to see if we have to adjust the flavors.
Mmm... perfect. I'll put it in the refrigerator
and leave it there for one or two hours,
until those flavors blend together.
And then, it will be ready to serve, nice and chilled.
My gazpacho is cold.
What color!
It's the epitome of freshness.
Now, a watermelon wedge as a garnish.
So refreshing.
Remember, you can find this recipe at AARP.org/Denisse.
Write to us with your suggestions and comments;
we're here for you.
I'll leave you now, until next time.
Enjoy.
Mmm... delicious!