Homemade Watermelon Gazpacho
- Yield 4
- Prep 15 minutes
- Total 15 minutes
Homemade Watermelon Gazpacho is a soup recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1.5 pounds cubed fresh watermelon
- 3 large roma tomatoes, halved and cored*
- 1 small (1/2 pound) cucumber, peeled and seeded
- 1 medium red bell pepper, cored
- 1/2 small red onion, peeled
- 2 small garlic cloves, peeled
- 1/3 cup packed fresh mint leaves
- 3 tablespoons olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/4 teaspoon ground cumin
- 1 thick slice of white bread, soaked**, crusts removed
- optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients
Method
Mix all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
Refrigerate in a sealed container for 4 hours, or until completely chilled.
Plate cold, topped with your desired garnishes.
