Watermelon Laced Gazpacho

It’s that time of year again. Chilled sipping soups.

Watermelon and cucumbers balance the acid for this twist on a classic.

Serves 4.

6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
Celery salt, ground black pepper to taste

Soak the bread in water and wring dry.

Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth.

Stir and taste for seasoning, vinegar balance. Adjust as needed.

Pour each stage into a pitcher.

Pour into bowls with chunks of veggies, onions and parsley to garnish.

 

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Carol’s Gazpacho

I add watermelon to balance the acid. Not as a dominant taste.

Serves 4.

4-6 pickle cukes, peeled and coarsely chopped
6-8 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
celery salt, ground black pepper to taste

Soak the bread in water and wring dry.

Add the ingredients in equal proportions in stages in a blender.

Pulse so consistency is smooth with a few chunky bits.

Stir and taste for seasoning, vinegar balance.

Put each batch into a container until all is blended.

Chill and serve cold with chopped garden veggie garnishes.