Watermelon Gazpacho
Ingredients
- 1 red onion red onion
- 1 to 2 red bell peppers red bell peppers
- 1 to 2 cucumbers cucumbers
- 1 alapeño pepper alapeño pepper
- 1/4 cup chopped cilantro, plus more for garnish
- 2 cups fresh tomatoes
- 6 to 7 cups chopped watermelon
- 1/2 cup red wine vinegar
- 1 tablespoon kosher salt
- 1 tablespoon extra virgin olive oil
- Sour cream Sour cream Sour cream
- avocado avocado avocado
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Instructions
- Put the roughly chopped onion, bell pepper, cucumber, jalapeño, and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.),Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth.,Pour into a large bowl.,If your blender isn't big enough, or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this as there is not enough liquid.)
- Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes.,Depending on how sweet your watermelon is—and how acidic or sweet your tomatoes are—you may need to add more or less red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.,Whisk in the salt and olive oil.
- Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.
- To serve, garnish with sour cream, diced avocado, and chopped fresh cilantro. Watermelon gazpacho is also good with a side of toasted rustic bread.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original