Watermelon/Berry Gazpacho

By kris_march

Ingredients

• 6 1/2 About 6 1/2 cups cubed watermelon, to yield 4 cups of puree
• 2 tablespoons lemon juice
• 3 tablespoons raspberry vinegar
• 10 mint leaves, finely sliced
• 1/2 cup minced Maui onion
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse cracked black pepper
• Pinch cayenne (optional)

Preparation

Step 1

For watermelon puree: Seed melon cubes, if necessary. Put cubes in a blender and process until smooth. Pour puree through a strainer, pushing gently. Discard pulp. The remaining puree will be very thin, almost like juice; set aside in refrigerator.

For gazpacho: To 4 cups of puree, add the lemon juice, vinegar, mint, onion, berries, salt, pepper and cayenne (if using) and mix well. Chill for at least 2 hours to allow the flavors to blend. Serve in chilled bowls.