Watermelon and Cucumber Gazpacho |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing. Ingredients:
1 (3 lb) seedless watermelon, diced, divided (about 5 cups) |
1 small cucumber, peeled, seeded, diced (about 1 cup) |
1 medium red bell pepper, seeded, diced (about 1 cup) |
1 medium yellow bell pepper, seeded, diced (about 1 cup) |
1 small jalapeno chile, seeded, minced |
3 inner celery ribs, diced (about 1/2 cup) |
1/2 small red onion, diced (about 1 cup) |
1/4 cup finely chopped fresh mint |
3 tablespoons fresh lime juice |
2 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/2 cup creme fraiche or 1/2 cup sour cream |
Directions:
1. Puree 4 cups watermelon in blender until smooth.
2. Transfer puree to large bowl.
3. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
4. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
5. Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
6. Makes 4 servings.
7. Bon Appétit.
8. August 2005.
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