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Watermelon Gazpacho

Prep Time: 20 minutes
Total Time: 20 minutes
Serves 6
This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long.

Ingredients

  • 4 heaping cups cubed seedless watermelon
  • 1 English cucumber, diced, reserve half
  • 3 medium tomatoes, diced, reserve half
  • 1 small red bell pepper, diced, reserve half
  • ⅓ cup chopped green onions, diced, reserve half
  • 1 garlic clove
  • small handful basil
  • 3 to 4 tablespoons red wine vinegar
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 to 2 teaspoons sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ½ jalapeño pepper, optional
  • diced avocado, optional
  • micro greens, optional for garnish

Instructions

  • Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
  • Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
  • Chill for 3 to 4 hours or overnight.
  • Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.