Watermelon Gazpacho Recipe

(one of our easy favorite summer recipes!) Thank you Elizabeth Ferguson

featured in the Poppy Small Bowl part of a series of four in the Poppy collection. 

For the Gazpacho:

1 small seedless watermelon, diced (note: save 1 cup for relish recipe below)
1 cup skinned, seeded, and diced tomato
1 cup peeled and seeded cucumber
1/2 cup minced cilantro
1 red bell pepper, seeded and roughly diced
1 red onion, diced (roughly 1 cup)
1 small jalapeño, stemmed, seeded, and chopped
2 cloves garlic
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly squeezed orange juice
Juice of 1 lemon
Juice of 1/2 lime

Using a high-speed blender, blend 6 cups of the watermelon until well pureed.
Set aside in a large container.
Add all remaining gazpacho ingredients to blender and puree.
Add pureed vegetable mixture to watermelon puree and chill in the refrigerator.
Season with additional salt and pepper to taste.

The recipe is from the Stanford Inn by the Sea.

Leave a comment

Please note: comments must be approved before they are published.