Monday, July 11, 2011

Watermelon Gazpacho

Summer is in full swing and a deliciously different and healthy way of taking advantage of the best summer produce is this unique gazpacho made up of fresh watermelon, and packed with a few fresh vegetables. Traditionally, gazpacho is a Spanish cold tomato based soup containing many raw vegetables and herbs. This version is a little sweet a little savory and perfect served anytime during the hot summer weather, and the colors are just gorgeous!


5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 ribs)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh Italian flat-leaf parsley, minced
Juice of 1 lime (about 3 tablespoons)
1-1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced

Combine the 5 cups of watermelon and the cranberry juice in the bowl of a food processor, and puree until mixture is smooth.

Pass through a fine sieve into a large container, discarding pulp. You should have 3 cups of strained liquid.

Add all the remaining ingredients to the watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup in well chilled, at least 1 hour.

Serve cold and enjoy. Store the rest in the refrigerator up to 1 day!

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