Watermelon Gazpacho
Author: Nicole
Ingredients
  • 3 cups watermelon, coarsely chopped (about 3 pounds with rind)
  • 1 large beefsteak tomato, coarsely chopped
  • 1 large cucumber, peeled, coarsely chopped
  • 1 jalapeño, seeds removed, sliced
  • 2 tablespoons high-quality extra virgin olive oil plus more for serving
  • 2 tablespoons Sherry vinegar or red wine vinegar
  • coarse sea salt and freshly ground black pepper
Instructions
  1. Remove seeds from watermelon (if it's not a seedless watermelon). Combine watermelon, tomato, cucumber, jalapeño, olive oil and vinegar in the bowl of a Vitamix, blender or food processor and purée until smooth. You may need to do it in two batches.
  2. Transfer gazpacho to a large bowl; season with coarse salt and pepper. Cover and chill at least 1 hour before serving.
  3. Drizzle with extra virgin olive oil before serving.
Notes
* Can be made one day in advance.
* One batch fits in a 64 ounce Vitamix container perfectly.
Recipe by Riegl Palate at https://www.rieglpalate.com/watermelon-gazpacho/