Watermelon Gazpacho
- Yield 4 to 6 servings
Ingredients
- 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
Instructions
- 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.
