Watermelon Gazpacho

  • Yield 4 to 6 servings


5 pounds red seedless watermelon
1/2 cup diced red onions
1 cup diced red bell pepper
2 cups diced, peeled and seeded cucumber
1/2 -- jalapeno pepper, seeds removed and finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
1/4 cup red wine vinegar
1/4 cup granulated sugar
-- Kosher salt


  1. Remove the rind from the watermelon and cut into 1-inch chunks. Puree in a food processor until fairly smooth. Transfer to a large mixing bowl. Add the remaining ingredients and stir to blend well. Season to taste with kosher salt. Refrigerate 4 hours before serving. Serve within 2 days of making.
Recipe courtesy of Cotton.



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