Recipe

Watermelon And Cucumber Gazpacho Recipe


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Ingredients
  • 1/4 c finely sliced fresh mint .
  • 1 small cucumber, peeled, seeded, sliced (about 1 c) .
  • 1 (3 lb) seedless watermelon, sliced, divided (about 5 c) .
  • 3 inner celery ribs, sliced (about 1/2 c) .
  • 1/2 c creme fraiche or sour cream .
  • 1 medium red bell pepper, seeded, sliced (about 1 c) .
  • 3 tbsps fresh lime juice .
  • 2 tbsps red wine vinegar .
  • 1/2 small red onion, sliced (about 1 c) .
  • 1 small jalapeno chile, seeded, minced .
  • 1/4 tsp salt .
  • 1 medium yellow bell pepper, seeded, sliced (about 1 c)

Directions
  • Step #1 Puree 4 c watermelon in mixer until smooth.
  • Step #2 Transfer puree to large bowl.
  • Step #3 Add remaining 1 c sliced watermelon & next 10 ingredients; stir this to mix.
  • Step #4 Cover up gazpacho & put in the fridge until cold, at least 1 hr & up to 4 hrs.
  • Step #5 Divide gazpacho among bowls & top this with dollop of crème fraîche or sour cream.
  • Step #6 Makes 4 servings.
  • Step #7 Bon Appétit.
  • Step #8 August 2005.
  • Enjoy the Watermelon & Cucumber Gazpacho recipe

Related Categories

Appetizers / Fruit
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