The O-town Scene - Oneonta, NY
Issue link: https://www.ifoldsflip.com/i/65251
LOCAL EATS The warm spring eve- nings of May and June call for two things: wa- termelon and wine. I am a huge fan of both, and when I found out that watermelon can be sub- stituted for tomato in my favorite summer soup, I thought I'd found heaven. I like to pair my spicy gazpacho with some sangria or a chilled Al- barino. You can take this recipe to the next level by increasing the red pep- per flakes and cayenne, or omit them if you'd like to skip the spice. Either way, it is quick and easy and will wow your guests with a burst of color on the table. Ernsberger is a hostess with the mostess living in One- onta. Emily Local Eats features area restaurants, and food articles and recipes by area residents. Spicy Salsa-Topped Watermelon Soup By Emily Ernsberger Spicy Gazpacho Half of a large watermelon seeded and cut into chunks, about 6 cups 4 Roma tomatoes, diced ¼ cup fresh parsley, chopped 1 large cucumber, diced handful fresh basil leaves 2 T red wine vinegar ½ t cayenne pepper SalSa 2 cups cherry tomatoes halved 1 medium cucumber, diced 3 Tablespoons cilantro, chopped 1 small green pepper, diced ½ cup red onion, diced Juice from ½ lemon 1 garlic clove, minced ¼ t crushed red pepper flakes Blend everything together in a food processor until smooth to your liking. Chill for 4 hours. Combine and chill for 2-4 hours. Top the gazpacho with salsa. Sometimes I like to throw a few grilled shrimp on top to make a meal out of this dish. Enjoy! 12 O-Town Scene May 10, 2012