Watermelon and Cucumber Gazpacho |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This fresh, colorful soup makes a great summer starter. Ingredients:
1 3-pound seedless watermelon, diced (about 5 cups), divided |
1 small cucumber, peeled, seeded, diced (about 1 cup) |
1 medium-size red bell pepper, seeded, diced (about 1 cup) |
1 medium-size yellow bell pepper, seeded, diced (about 1 cup) |
1 small jalapeño chile, seeded, minced |
3 pale green inner celery stalks, 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 crème fraîche or sour cream |
Directions:
1. Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
2. Divide gazpacho among bowls; top with dollop of crème fraîche.
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