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5

Watermelon Gazpacho

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Lauren Keating

Ingredients

  • 3 pound Watermelon peeled and cut into 1-2 inch cubes
  • 1 Cucumber peeled and chopped
  • 1 Yellow Bell Pepper seeded
  • ¼ cup fresh Cilantro
  • 12 raw/unroasted Almonds

Almonds

  • 1 Jalapeno roughly chopped
  • 1 Tbs. Olive Oil

Olive Oil

  • 1 Lime juiced
  • Black Pepper to taste
  • Bitters or Sherry Peppers Sauce plus additional watermelon for garnish if desired

Instructions

  • Add the watermelon and cucumber to a food processor or blender, working in batches if needed. Blend until smooth — about 30 seconds in a food processor.
  • Set a mesh strainer over a large bowl. Pour the watermelon and cucumber puree through the strainer to remove the seeds. Press down gently to extract as much liquid as possible — don’t worry if some pulp seeps through.
  • Add the pepper, cilantro, almonds, jalapeno, and about 1 cup of your strained liquid back into the food processor/blender. Blend until a smooth pesto forms — about 1 minute. Stir the pesto into the reserved soup base. Whisk in the olive oil and lime juice.  Season with black pepper.
  • Chill at least 1 hour or until ready to serve.
  • If desired, garnish with additional diced watermelon and chopped cilantro. Allow each diner to season their bowl with bitters or sherry peppers sauce.