• 4 cups cubed, seedless watermelon
  • 3 large Roma tomatoes, or 2 medium slicing tomatoes, halved
  • 1 bell pepper, any color, seeded
  • 1 medium cucumber, peeled and seeded
  • .5 small red onion, peeled
  • 2 small garlic cloves, peeled
  • 3 tbsp olive oil
  • 3 tbsp sherry vinegar or other mild vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • .5 tsp black pepper
  • .25 tsp ground cumin
  • optional garnishes: croutons, chopped cilantro or basil, drizzled olive oil, seeded and chopped jalapeno pepper.
  1. Set aside 1 cup watermelon, ½ of a tomato, ¼ of the cucumber, and ¼ of the bell pepper.
  2. Mix remaining vegetables and all remaining ingredients together in a blender or food processor. Puree until the soup is your desired consistency. 
  3. Remove the soup to a storage container. Taste and add additional salt, pepper, and cumin, if desired
  4. Chop the vegetables that have been set aside into small, bite-sized pieces and stir them into the soup.
  5. Cover and chill for at least 4 hours.
  6. Serve chilled, topped with your desired garnishes.


Notes: If desired, thicken the soup in the traditional way by soaking a thick slice of white bread in the pureed soup while it is still in the blender. When the bread has softened, puree the soup until bread is fully incorporated.

 SOURCE: Adapted from gimmesomeoven.com, Watermelon Gazpacho
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