Watermelon and Cucumber Gazpacho
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This fresh, colorful soup makes a great summer starter. Quick, easy, and cool for hot summer days.
Follow up:
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
Preparation | 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.
Divide gazpacho among bowls; top with dollop of crème fraîche.
Yield | 4 servings
As found online at Epicurious.com
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Amanda Hunt
Amanda Hunt is the owner and director of Amanda's Dance Express in Grand Prairie, TX. In addition to her administrative responsibilities she teaches classes in all disciplines and levels. Amanda began her dance training at the age of five and went on to major in Ballet and Modern Dance at Texas Christian University, where she traveled the Southwest Conference performing as a TCU Show Girl.
