- Prep time
- 4–24 hours
- Cook time
- 10-12 servings
Chilled gazpacho hits the spot on a hot summer day — this one gets extra summer street cred with the addition of an adorable, pint-sized watermelon.
- 1 PureHeart mini seedless watermelon, diced
- 1 cucumber, peeled
- 1 small red bell pepper, chopped
- ¼ red onion
- 10 sprigs cilantro
- 1 teaspoon balsamic vinegar
- 2 teaspoons kosher salt
- ½ cup extra virgin olive oil, divided
In an non-reactive container, combine watermelon, cucumber, red bell pepper, red onion, cilantro sprigs, balsamic, salt and 2 tablespoons extra virgin olive oil.
Allow fruit and vegetables to macerate for at least 4 hours (up to overnight) in refrigerator.
In a food processor, blend macerated mixture to desired consistency (can be made smooth, or process less for a chunkier soup). This can be done in batches, depending on the size of your food processor. Serve chilled with floating garnish of extra virgin olive oil.