In February, Freddy and I took a trip to San Miguel de Allende in the heart of Mexico. We were on our way to some wine tastings in Florida, so we could only spend a few days and we soon found that it was definitely not enough time to spend in this beautiful World Heritage City. San Miguel is a Colonial city founded in the 17th century. Gorgeous gardens, stunning architecture and lots of great food are all part of this city. One day we went to a restaurant just outside of town. Freddy had the gazpacho and after one little taste of his soup , I asked the chef if I could have the recipe. I scribbled it all down(sort of) on a paper napkin. It is surprisingly savory and an unusual version of gazpacho, my favorite kind of summer soup. I may have missed the translation of some of his ingredients but my improv tastes great!
. 7 cups red seedless watermelon
. 1 cup onion, small dice
. 1 cup celery, small dice
. 3 tablespoons olive oil
. 4 cups chicken stock
. 2 teaspoons Worcestershire sauce
. 2 tablespoons sherry vinegar
. 1 tablespoon balsamic vinegar
. 8 slices of lime
1. Saute’ the onions and celery in the olive oil until translucent.
2. Blend 3 cups of the watermelon with the chicken stock until liquified.
3. Add the Worcestershire sauce, balsamic vinegar and sherry and the reserved onions and celery.
4. Refrigerate until very cold.
5. Liquify the watermelon and add to the cold ingredients.
6. Ladle into bowls and garnish with a slice of lime.