Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.
Ingredients
- 1/4-inch-diced watermelon: 2 cups
- orange juice: 2 cups
- extra-virgin olive oil: 2 Tbsp
- seedless cucumber, cut into 1/4-inch dice: 1 piece
- yellow bell pepper, seeded and cut into 1/4-inch dice: 1 piece
- onion, cut into 1/4-inch dice: 1 piece
- medium garlic cloves: 2 piece (minced)
- jalapeño pepper: 1 piece (minced, optional)
- lime juice: 3 Tbsp (fresh)
- fresh parsley, basil or cilantro: 2 Tbsp (chopped)
- salt and freshly ground black pepper:
Metric Conversion
Stages of cooking
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Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
