Watermelon-Tomato Gazpacho
Ingredients
- 6 cups seedless watermelon, roughly chopped; divided (1 cup finely chopped)
- 3 cups tomatoes, roughly chopped; divided (1 cup finely chopped)
- 2 shallots or scallions, roughly chopped; divided (1 finely chopped)
- 1 clove garlic, roughly chopped
- 1-3 tbsps lemon juice (approx. 1 large lemon)
- 4 tbsps fresh cilantro, roughly chopped; divided (2 Tablespoons finely chopped)
- 4 tbsps fresh basil, roughly chopped; divided (2 Tablespoons finely chopped)
- Pinch sea salt and black pepper (to taste)
- Dash cayenne pepper
- 1/2 cucumber, finely chopped
- 1/2 bell pepper (orange or yellow), finely chopped
- 1 jalapeno, poblano, or serrano chile pepper, minced (optional)
- 1/4 cup red onions, finely chopped (optional)
Instructions
- Combine finely-chopped vegetables-herbs in a bowl and store in the refrigerator. They will be added after soup base is blended. (1c watermelon, 1c tomatoes, 1 scallion, 2 Tbs cilantro, 2 Tbs basil, cucumber, peppers, onions)
- Make base: Put 5 cups of watermelon, 2 cups of tomatoes, 1 shallot, garlic, lemon juice, 2 TBS cilantro, 2 TBS basil, salt, pepper and cayenne into a blender and puree until smooth.
- In a large bowl, stir to combine chopped veggies-herbs with pureed soup base.
- Cover and chill for at least 1 hour.
- Lightly stir reserved, finely chopped vegetables-herbs into chilled soup.
- Serve chilled.