Name: Watermelon Gazpacho
Ingredients: 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

Watermelon Gazpacho

Author: Danielle Goldstein

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Ingredients

Scale

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

Instructions

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.

Notes

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.

Watermelon Gazpacho