With summer heat soaring this recipe provides a delightfully refreshing and light meal that will cool off your system. Watermelon and jalapeño combine to create a zesty yet hydrating soup that will bring a pop of flavor to any menu. This gazpacho is a fantastic appetizer to serve alongside Chicken Tinga Tacos with Avacado Lime Sauce. Enjoy!
Makes 4 Servings
Preparation Time: 25 minute
*3 cups of watermelon, diced
*2 medium sized tomatoes, diced
*1/2 jalapeño, seeded and diced
*1 medium sized red bell pepper, chopped
*1 small red onion, diced
*1 English cucumber, seeded and diced
*2 teaspoons red wine vinegar
*3 tablespoons of olive oil
*Sprinkle of salt and pepper
*Mint for garnish
*In a blender puree 2 cups of the watermelon, tomatoes, jalapeño, and bell pepper.
*Pulse in the olive oil and red wine vinegar.
*Add in onion, cucumber, and remaining watermelon. Pulse to roughly combine.
*Season with salt and pepper as needed.
*Serve with a few cubes of watermelon, slices of jalapeño, and a bit of mint for garnish.
Recipe Created by Alina Gersib