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Watermelon Gazpacho
Author:
John MacDowall
Ingredients
8
cups
finely diced seedless watermelon
buy a 6# melon
3
Kirby cucumbers
peeled, finely diced
1/2
red bell pepper
finely diced
3
stalks celery
finely diced
1/4
cup
fresh basil
minced
1/4
cup
flat-leaf parsley
minced
2
oz
red-wine vinegar
1/2
minced shallot
2
tablespoons
extra-virgin olive oil
optional
1
teaspoon
salt
Instructions
Prepare all ingredients and mix in a large bowl. Scoop out half a blender full and puree.
Repeat.
Stir together diced bits with the pureed base.
Serve at room temperature or chilled.