Cold soup, savory smoothie—gazpacho originated in Spanish cooking and makes a lovely light side on a hot day. Watermelon brings a sweet, seasonal twist to the dish in mid-summer.
Ingredients
- 8 cups diced seedless watermelon
1 cucumber, peeled and diced
½ red bell pepper, diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
- 3 Tbsp. red wine vinegar
- 2 Tbsp. minced shallot
- 2 Tbsp. olive oil
½ tsp. salt
Instructions
- Mix all ingredients in a large bowl.
- Puree 6 cups of the mixture in a blender or food processor to the desired smoothness.
- Stir in the remaining diced mixture.
- Serve at room temperature or chilled.
Score Breakdown
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