Watermelon Gazpacho
 
Prep time
Total time
 
Cool, refreshing, and no-cook for a hot summer day.
Category: Appetizer, Soup
Yield: 8 servings
Ingredients
  • 6 cups watermelon, diced (this was half a large-ish melon for me)
  • 1 English cucumber, peeled and diced
  • ½ red bell pepper, diced
  • ⅓ cup fresh mint, chopped
  • ⅓ cup fresh parsley, chopped
  • 1 large shallot, diced
  • 3 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • Pinch of kosher or sea salt
  • Several grinds of black pepper
Instructions
  1. Reserve about one cup total of the watermelon, cucumber, and pepper for garnish.
  2. Combine watermelon, cucumber, pepper, mint, parsley, shallot, vinegar, oil, salt and pepper in a large pot.
  3. Using an immersion blender if you have one, blend the mixture until completely pureed (if you don't have an immersion blender, transfer to a blender or food processor in small batches and pulse until blended).
  4. Serve chilled or room temperature in an empty watermelon half (if you dare) or in bowls with a tablespoon or so of the reserved watermelon, cucumber, and pepper.
Recipe by Baked In at https://www.baked-in.com/2012/07/30/watermelon-gazpacho/