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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation. Ingredients:
2 cups 1/4-inch-diced watermelon |
2 cups orange juice |
2 tablespoons extra-virgin olive oil |
1 seedless cucumber, cut into 1/4-inch dice |
1 small yellow bell pepper, seeded and cut into 1/4-inch dice |
1 small onion, cut into 1/4-inch dice |
2 medium garlic cloves, minced |
1 small jalapeno pepper, seeded and minced (optional) |
3 tablespoons fresh lime juice |
2 tablespoons chopped fresh parsley, basil or cilantro |
salt and freshly ground black pepper |
Directions:
1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
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