Watermelon and Tomato Gazpacho is the perfect summer appetizer or side dish. A chilled soup, made with watermelon, tomatoes, cucumbers, celery and fresh herbs, it's a light and refreshing option for those hot summer days.
2celery stalksends and leaves removed and roughly chopped
2bell peppersstem removed and roughly chopped
1seedless cucumberroughly chopped
¼cupfresh lime juice
1cupfresh basil leaves
1teaspoonapple cider vinegar
salt and pepperto taste
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Add the watermelon and tomato to a food processor or blender and blend until smooth. If there is still room in the machine, add in the celery, bell pepper and cucumber. If not, pour out half of the mixture into a large bowl, then add the vegetables.
Add the ginger, lime juice, jalapeno, basil, sugar, vinegar, salt and pepper and process.
If you processed the ingredients in batches, combine everything into a large bowl and stir to combine.
Taste, adding additional sugar, salt or pepper.
Refrigerate for at least an hour, but up to overnight before serving.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Keyword farmersmarketweek, gazpacho, watermelon, watermelon and tomato gazpacho