Enjoy a traditional cold Spanish soup with a twist. Although this recipe includes classic ingredients like tomato, onion, cucumber and jalapeño, watermelon takes the starring role and steals the show! This sweet and savory mix is cool and refreshing on a hot day and comes to us from the experts at the National Gourmet Institute. Unique, nutritious and beautiful, give Watermelon Gazpacho a try today.
1/2 cup plus 1 tablespoon lime juice
2 1/2 pounds seedless watermelon
2 plum tomatoes, quartered
1 English cucumber, peeled
3 tablespoons red onion, minced
1 tablespoon fresh mint leaves, minced
1 1/4 teaspoons sea salt, finely ground
1 teaspoon balsamic vinegar
1/4 teaspoon jalapeño pepper, finely minced
Cut 4 cups of the seedless watermelon into 1 1/2 inch pieces for blending, and 3 cups into 1/2 inch pieces to be added whole. Do the same for the cucumber (one half cucumber for each).
Add the 4 cups of 1 1/2 inch watermelon, tomatoes and 1 1/2 inch pieces of cucumber into a Vitamix or blender. Blend until smooth.
Pour contents into a pot and stir in the red onion, lime juice, sea salt, vinegar and jalapeño pepper.
Add the mint leaves and reserved 1/2 inch pieces of watermelon and cucumber.
Cover and chill for one hour.
Natural Gourmet Institute
In 1977, Dr. Annemarie Colbin started the Natural Gourmet Cookery School in the kitchen of her Upper West Side apartment. Today, Natural Gourmet Institute is the leader in health-supportive culinary education and has graduated over 2,500 chefs from over 45 countries.