Cucumber and Watermelon Gazpacho

Cucumber and Watermelon Gazpacho
Cucumber and Watermelon Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    cups (1.5 L) cubed, seeded watermelon

  • 2

    cucumbers, chopped

  • 2

    red bell peppers (capsicums), cored, seeded, and chopped

  • 1/2

    small onion, chopped

  • 1

    jalapeño pepper, chopped

  • 1/4

    cup (60 ml) lemon juice

  • 2

    Tbs (30 ml) olive oil

  • Salt and freshly ground pepper to taste

  • Chopped fresh basil or mint leaves for garnish

Directions

Reserve some of the cubed watermelon for garnish. Puree the remaining watermelon and other ingredients in an electric blender or food processor - the vegetables should be finely chopped but still retain some texture. Refrigerate for at least 2 hours before serving chilled. Serve garnished with reserved watermelon pieces and chopped herbs. Serves 6 to 8.

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