Cucumber and Watermelon Gazpacho

By á-708

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

Details

Servings 6

Preparation

Step 1

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.