Watermelon Gazpacho
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
- 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.
- Transfer gazpacho to a large bowl; season with coarse salt and pepper. Cover and chill at least 1 hour before serving.
- 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.
* One batch fits in a 64 ounce Vitamix container perfectly.
