This recipe uses watermelon instead of tomato for an unusual twist to traditional gazpacho. Served
chilled, watermelon gazpacho is refreshing as an appetizer or on a hot day. The flavor is a little
bit sweet and a little bit salty.
approx 3 cups of watermelon, chopped
1 cucumber, diced
1 red or yellow bell pepper, diced
1 small onion, chopped
2 T lemon juice
1 T olive oil
1 jalapeno (or to taste)
2 T fresh chopped parsley or cilantro
dash salt and pepper to taste
in a blender or food processor, place about half of the watermelon, cucumber, pepper, and onion
and all of the jalapeno
add olive oil and lemon juice and puree until smooth
combine the remaining ingredients in a large bowl and mix well
add to pureed ingredients and stir to combine
add more salt and pepper, to taste
chill for at least one hour, to allow flavors to combine, and stir well before serving