Watermelon Gazpacho
This is one of my most popular and requested summer recipes. My husband starts yearning for it at the first hint of watermelon season. Amply serves 4-6.
6-7 cups cubed watermelon (seedless or seeds removed), divided
1 cucumber, peeled and rough chopped
½ yellow or orange bell pepper, chopped
2 green onions, chopped
1 small clove garlic, crushed
2 Tbsp. fresh lime juice
1 Tbsp. olive oil
1 cup sweetened cranberry juice- good without this too; will be slightly thicker
¼ cup chopped/snipped fresh mint
In a blender or food processor, combine 3 cups watermelon, cucumber, peppers, onions, garlic, lime juice and olive oil.
Process with repeated, short pulses until finely chopped; don't over-process!
Add the rest of the watermelon, juice, and mint. Process again with repeated, short pulses just until finely chopped, taking care to not over-process. You want it to have texture when you're done.
Enjoy!
Recipe created or adapted by Liz Talley, Urban Graze
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