Watermelon Gazpacho
Watermelon Gazpacho
From Ingrid Hoffmann
Ingredients
- 5 cups (1/4-inch dice) seedless watermelon
1 1/2 cups blueberries
1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
1/3 cup red wine vinegar or fruit-infused vinegar
1/2 cup chopped fresh cilantro, basil, or mint leaves
1/2 medium red onion, chopped
1/2 medium yellow bell pepper, cored, seeded, ribbed, and chopped
1 small jalapeño, seeded and minced
Kosher salt
Freshly ground black pepper (optional)
1 avocado, thinly sliced, for garnish
Directions
- Puree 4 cups of the watermelon, all of the blueberries, half of the cucumber, and the vinegar in a blender or food processor until smooth. Add all but 1 tablespoon of cilantro, the onion, yellow pepper, and jalapeño, and process until those ingredients are finely chopped.
- Pour into a bowl and stir in the remaining watermelon and cucumber. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
- Ladle into bowls and garnish each serving with a few slivers of avocado and a bit of the remaining cilantro. Serve chilled.
Information
- Category
- Other, Soups/Stews
- Cuisine
- North American
- Yield
- Makes 6-8 servings
