Chef Marcus Paslay's Watermelon & Jalapeño Gazpacho

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    NEWSLETTERS

    Clay Pigeon chef Marcus Paslay shares his recipe for Watermelon Jalapeno Gazpacho. (Published Friday, Jul 19, 2013)

    Watermelon & Jalapeño Gazpacho

    Ingredients

    • Watermelon 1qt (peeled and diced)
    • Jalapeño 1 each (grilled & deseeded)
    • Red Wine Vinegar 1 fluid ounce
    • Kosher Salt 2 Teaspoons

    Method 

    • Combine all ingredients in blender and blend until smooth
    • Strain Liquid through a strainer to remove any seeds
    • Pour into a shot glass and garnish with cilantro