Watermelon-cucumber gazpacho recipe


Linda Shiue
July 20, 2010 5:01AM (UTC)

Ingredients

  • 1 small (about 3 pounds) seedless watermelon, cubed (about 5 cups)
  • 1 small seedless cucumber, peeled and diced (about 1 cup)
  • 3 celery ribs, diced (about ½ cup)
  • ½ small red onion, diced (about 1 cup)
  • 1 clove garlic
  • ¼ cup fresh mint leaves
  • 1 red bell pepper, seeded, diced (about 1 cup)
  • 1 yellow bell pepper, seeded, diced (about 1 cup)
  • 1 jalapeño chile, seeded, more to taste
  • 3 tablespoons freshly squeezed lime juice (about 1 lime)
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt, more to taste

Garnishes

  • Finely cubed watermelon, cucumber, celery, red and yellow bell pepper, and red onion
  • Fresh mint leaves
  • Olive oil for drizzling

Accompaniments

  • Crusty baguette

Directions

  1. Purée all ingredients in the blender until smooth, reserving some of each fruit and vegetable for garnish.
  2. Transfer to a bowl and cover. Refrigerate until cold, at least 2 hours and up to 24 hours.
  3. Divide chilled gazpacho into four bowls.
  4. Serve garnishes alongside for your guests to customize to taste.
  5. Finish with a drizzle of olive oil, if desired.

Linda Shiue

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