Zesty Watermelon Gazpacho
Servings
4bowls or 8 small glasses
Servings
4bowls or 8 small glasses
Ingredients
Instructions
  1. Put half of the watermelon into the blender with the tomato, half the cucumber and the garlic. Puree until smooth.
  2. Add the rest of the watermelon, the jalapeño, garlic, Vinegar and olive oil and puree until smooth. Season with salt and pepper to taste
  3. Refrigerate overnight and serve in chilled glasses.
  4. For the chunky version (after refrigerating overnight), scoop a spoon of diced watermelon and red onion into a soup bowl.
  5. Pour watermelon gazpacho almost to brim of soup bowl. Sprinkle chopped cilantro on top.
Recipe Notes

Make it Chunky:

1 cup watermelon diced into small pieces
1/3 – 1/4 cup red onion, chopped medium-fine
1/4 cup cilantro chopped (optional) Cilantro sprigs