- 3 tomatoes, coarsely chopped
- 2 cucumbers, coarsely chopped
- 2 bell peppers, coarsely chopped
- 1 small garlic clove, peeled
- 1 watermelon, coarsely chopped, seeds removed (about 4–5 cups)
- 1 fresh chile, coarsely chopped, seeds removed- optional
- 1/3 cup parsley leaves
- 2 green onions, coarsely chopped- reserve the chopped green part separately
- 2 TBS sherry vinegar or red wine vinegar
- 3 TBS extra virgin olive oil
- Sea salt to taste
- 1/4 cup toasted almonds
- 1. Put all of the ingredients except for the almonds and the green part of the green onion in a blender.
- 2. Blend to your liking. I like my gazpacho coarsely blended so that you can see little pieces of the vegetables and get some texture. Blend further if you like it smooth.
- 3. Adjust with sea salt. Cold soups usually need more salt than hot soups.
- 4. Chill for at least an hour or overnight.
- 5. Pour into bowls or cups and garnish with the green part of the green onion and the toasted almonds.
- Make it your own-
- To make a thicker gazpacho, blend in 1/2 cup white bread, diced.
- For a dazzling presentation, finely dice a bit of cucumbers, peppers, and tomatoes. Mix these with some chopped parsley, the toasted almonds, and the green parts of the green onions and use them to top the gazpacho.
- Try swirling a little yogurt onto the top of each gazpacho.
- Not Included in Large Box- Sherry vinegar or red wine vinegar, sea salt, olive oil.