Watermelon Gazpacho

Photo by Karry Hosford

Ingredients

3 tablespoons chopped fresh mint
1 cup cranberry-raspberry juice
1 garlic clove, minced
¾ teaspoon salt
1 tablespoon extravirgin olive oil
½ cup coarsely chopped yellow bell pepper
1 cup coarsely chopped peeled English cucumber
+ 4 more ingredients
- 6 cups cubed seeded watermelon
- ½ teaspoon hot sauce
- 3 tablespoons fresh lime juice
- ¹/₃ cup chopped green onions

Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

View full recipe at My Recipes

Comments

Variations on Watermelon Gazpacho

- 1/2 cup minced Kirby cucumber
- 1/2 cup minced watermelon
- 1 tablespoon kosher salt
- 1/4 teaspoon cayenne pepper
- For the garnish::
- +15 other ingredients
- 2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 8 slices firm white sandwich bread
- 3 garlic cloves
- +2 other ingredients
Watermelon Gazpacho
- 2 pound(s) seedless watermelon
- 2 pound(s) cucumbers
- 0.25 cup(s) sherry vinegar
- 0.25 cup(s) fresh lime juice
- 2 jalapeños
- 6 scallions
- +4 other ingredients