Watermelon Gazpacho

I recently went to a restaurant in Raleigh and saw this watermelon gazpacho on the menu and thought to myself “that can’t be good” I was VERY suspicious. But my mom got it and claimed it was amazing so I had to give it a try… and then I ate up half of it! It was so good and I now take every thing I said back.

Because I’ve never seen this in any other restaurant I had to start making it at home.

It’s so easy

So fresh

Perfect for the summer season

Serves: 6

Time: 20 minutes + chilling (2-24 hours)

Ingredients:

4 heaping cups watermelon, reserve half

1 cucumber, reserve half

1/2 zucchini

3 medium tomatoes, reserve half

1 red bell pepper, reserve half

1/2 cup white onion, reserve half

1 garlic clove

1/4 cup olive oil

2 tsp salt

Freshly ground pepper

Top with a couple drops of hot sauce

Basil (optional for topping)

Instructions:

1. Slice half of the vegetables into small squares, the other half into large chunks that go in the blender.

2. Place the diced pieces into a bowl and reserve in fridge for later

3. Blend the watermelon, cucumber, zucchini, pepper, onion, tomatoes, garlic, olive oil, salt, and pepper, either all at once in a large blender or in batches if you have a smaller blender

4. Chill in the fridge for at least 2 hours

5. Top your blended soup with the vegetables pieces, basil, and a little bit of hot sauce