FarmPlate Aug 03, 2012 Recipes 0 comments
From the FarmPlate Kitchen
About 6 pounds ripe red tomatoes
1 small watermelon, such as 'Moon & Stars' or 'Sugar Baby'
2 cucumbers 2 small onions, minced
1 red bell pepper, trimmed, seeded and cut into small dice
½ cup minced fresh parsley
¼ cup rice vinegar or other mild vinegar
¼ cup good olive oil
Juice of 1 lemon
2 tablespoons Absolut Citron (optional)
Salt and freshly ground black pepper
1 or 2 dashes Spanish smoked paprika
1. Peel and seed the tomatoes. When tomatoes are truly ripe, they're easy to peel with a sharp paring knife. Or, cut an X on the bottom of the tomatoes, drop into boiling water for no more than 30 seconds. Rinse with cold water, then peel and seed. Put half of the tomatoes into the bowl of a large food processor; slice the other half into tiny dice and place in a large mixing bowl.
2. Slice the watermelon in half. Scoop half of the flesh into a food processor. Cut enough of the remaining watermelon into small dice to give you two cups worth. Add the diced watermelon to the bowl with the tomatoes. (You can blend any remaining watermelon with juice or rum for a refreshing cocktail.)
3. Peel, slice and seed the cucumbers. Chop one cucumber and add to the food processor. Cut the other into tiny dice and add to the bowl with the diced tomatoes and watermelon.
4. Process the vegetables in the food processor until smooth. Pour into the mixing bowl. Stir in the onions, bell peppers, parsley, vinegar, oil, lemon juice and vodka, if desired, salt, pepper and paprika. Chill for at least two hours. Taste and adjust the seasonings before serving.
Serves 10 to 12 (makes about 2½ quarts)