Watermelon Gazpacho

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Watermelon Gazpacho

Watermelon Gazpacho

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Serves 6

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoon red-wine vinegar
  • 2 tablespoon minced shallot
  • 2 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt

Cooking Directions

Step 1

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.


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