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

  1. Combine the 1-inch–cubed watermelon and the juice. Puree until smooth.⁠

  2. Mix in the remaining ingredients. Chill until ready to serve.⁠

  3. Divide the soup among the chilled bowls and garnish with the reserved basil and mint.⁠

Related recipes

Load more