Watermelon and Cucumber Gazpacho
From tinam 16 years ago
- 240 minutes to make
- Serves 4
This fresh, colorful soup makes a great summer starter.
Ingredients
- 1 3-pound seedless watermelon, diced (about 5 cups), divided shopping list
- 1 small cucumber, peeled, seeded, diced (about 1 cup) shopping list
- 1 medium-size red bell pepper, seeded, diced (about 1 cup) shopping list
- 1 medium-size yellow bell pepper, seeded, diced (about 1 cup) shopping list
- 1 small jalapeño chile, seeded, minced shopping list
- 3 pale green inner celery stalks, diced (about 1/2 cup) shopping list
- 1/2 small red onion, diced (about 1 cup) shopping list
- 1/4 cup finely chopped fresh mint shopping list
- 3 tablespoons fresh lime juice shopping list
- 2 tablespoons red wine vinegar shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup crème fraîche or sour cream shopping list
How to make it
- Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide gazpacho among bowls; top with dollop of crème fraîche.
- Recipe courtesy of Bon Appétit - Cat Cora
People Who Like This Dish 5
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The Rating
Reviewed by 3 people-
I love this recipe, I have a family reunion next weekend I think I will make this for. Thank you for sharing.
marriage
in Apalachin loved it
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" It was excellent "