We could make its scrumptiously sweet and flavorful sibling, watermelon gazpacho, this summertime.
If you still have any watermelon in the refrigerator from the picnic last weekend, this cool, refreshing soup is the ideal way to use it. This gazpacho feels like summertime sunlight in a bowl. Here is the complete recipe o the watermelon Gazpacho.
- 5 pounds of ripe watermelon cut up
- 3 large Roma tomatoes, cut into chunks and cut in half
- 1 small (1/2 pound), skinned and pitted cucumber
- 1 medium-sized, encased red bell pepper
- Peel half a tiny red onion
- 2 tiny, peeled garlic cloves
- 1/3 cup of mint leaves in a bag
- Olive oil, 3 tbsp
- Sherry vinegar, 3 tbsp
- 1 tsp of sea salt, fine
- freshly crushed black pepper, half a teaspoon
- 1/8 teaspoon cumin powder
- 1 thick slice of soaked**, crustless white bread
- handmade croutons, minced fresh mint, a sprinkle of olive oil, and/or any unused chopped gazpacho components are optional decorations.
- In a high-speed blender, mix each item. Until the soup has the appropriate consistency, puree for 1 minute. If necessary, add more salt, pepper, or cumin after tasting.
- Place the sealed container in the refrigerator for 4 hours, or until totally cooled.
- Serve chilled and top with the toppings of your choice.
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