Watermelon Gazpacho – Snapperwhipper

Gazpacho is a cold soup made of raw, blended vegetables and is particularly refreshing and cool during the hot summers days and nights. I stumbled upon this recipe on Love & Lemons and was so intrigued by the ingredients that I had to try it. The difference with this gazpacho recipe is that the main ingredient is watermelon, not just vegetables. It adds just a hint of sweetness to an otherwise savory dish and the combination is a homerun. This recipe can be doubled for a larger group and saves for 4-5 days in the refrigerator. Serve it after it’s been able to chill for at least 3-4 hours so it’s really cold and the flavors have had time to combine. If I’m not making this for a specific occasion I like to make it early in the week and grab a small bowl here and there with a salad for lunch, a quick afternoon snack or even as a dinner side. Bottom line, this is a great choice any time during the hot months!
Xx, Heather

-INGREDIENTS-

4 Cups cubed seedless watermelon

1 English cucumber, diced

3 medium tomatoes, diced

1 small red bell pepper, diced

1/3 cup green onions, diced

1 garlic clove

Basil, small handful

3-4 tablespoons red wine vinegar

3 tablespoons olive oil

1-2 teaspoons sea salt

1/2 teaspoons freshly ground black pepper

1/2 jalapeño pepper

Micro greens, for garnish

Avocado, diced

-PREPARATION-

1.Set aside half of the chopped cucumbers, tomatoes, red pepper and green onion.

2. Place other half of cucumbers, tomotoes, red pepper and green onions in a blender. Add watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper. Blend until smooth. Taste and add additional seasoning if desired.

3. Pour into a large bowl and add the reserved diced cucumbers, tomatoes, red pepper and green onions. Stir and chill for at least 3-4 hours or overnight in the refrigerator.

4. Serve with a drizzle of olive oil and top with diced avocado and micro greens.