Watermelon and Tomato Gazpacho
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.
Ingredients
- 3 cups watermelon cut into 1-inch pieces
- 3 to matoes quartered
- 2 celery stalks ends and leaves removed and roughly chopped
- 2 bell peppers stem removed and roughly chopped
- 1 seedless cucumber roughly chopped
- 1 inch fresh ginger grated
- ¼ cup fresh lime juice
- 1 tablespoon jalapeno seeded
- 1 cup fresh basil leaves
- ½ cup sugar
- 1 teaspoon apple cider vinegar
- salt and pepper to taste
Directions
- 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.
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