Gazpacho.
Ingredients
- 4 cups watermelon, cut in 1-inch cubes
- 1/2 cup pomegranate or cranberry juice (or a combination of the two)
- 1/2 cup watermelon, cut in 1/4-inch cubes
- 1/2 cup shredded romaine lettuce
- 1/4 cup cucumber, cut in 1/4-inch dice
- 1/4 cup celery, cut in 1/4-inch dice
- 1/2 cup corn kernels, removed from cob or frozen
- 3 tablespoons red bell pepper, cut in 1/4-inch dice
- 11/2 tablespoons red onions, cut in 1/4-inch dice
- 1/2 teaspoon jalapeno peppers, minced
- 3/4 teaspoon fine sea salt
- 1 tablespoon extra-virgin olive oil
Preparation
Combine the 1-inch–cubed watermelon and the juice. Puree until smooth.
Mix in the remaining ingredients. Chill until ready to serve.
Divide the soup among the chilled bowls and garnish with the reserved basil and mint.