Watermelon Gazpacho

Doesn’t get simpler than this. Besides biting right into a slice of watermelon, I suppose. Refreshing change of pace and lip-smacking good.

As I contemplating the giant hunk of watermelon we were gifted a few days ago, I was initially inspired by an appetizing recipe from Eating Well. However, since our tomatoes, cucumbers, peppers and parsley are not yet producing, I decided to take it in a different direction. The original recipe may be worth a try in the peak of summer, but for now, I was really pleased with how this turned out.

Watermelon Gazpacho

1 small watermelon or half of a large melon, sliced and rind removed (perfect for rind pickles!)

3 sprigs of mint, leaves rinsed and removed from stalk, or to taste

4 sprigs of basil, leaves rinsed and removed from stalk, or to taste

Salt and chili powder to taste

Place chunks of watermelon into blender and blend briefly until smooth. Reserve a few cubes of watermelon for garnish if desired. Add herbs and spices and blend to incorporate. Adjust seasonings as desired, ladle into bowls and enjoy!

In a pinch you can use a food processor, like I did, but it is likely to leak all over.

This entry was posted in Garden Originals, Gluten Free, Quick and easy, Soups, Vegan and tagged , , . Bookmark the permalink.

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