Watermelon Gazpacho
From Sunlark 15 years ago
- 15 minutes to make
- Serves 6
“Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.”
Ingredients
- 2 cups 1/4-inch-diced watermelon shopping list
- 2 cups orange juice shopping list
- 2 tablespoons extra-virgin olive oil shopping list
- 1 seedless cucumber, cut into 1/4-inch dice shopping list
- 1 small yellow bell pepper, seeded and cut into shopping list
- 1/4-inch dice shopping list
- 1 small onion, cut into 1/4-inch dice shopping list
- 2 medium garlic cloves, minced shopping list
How to make it
- Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.
- Transfer to a medium bowl, along with remaining ingredients.
- Season with salt and pepper to taste.
- Refrigerate until ready to serve.
- (Can be made several hours before serving.)
- 1 small jalapeno pepper, seeded and minced (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
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