Recipe Corner | Watermelon Gazpacho

Watermelon Gazpacho

Yield: about 4 quarts (1 quart serves 2-3 people)

Ingredients:

·       5 ½ cups of cubed seedless watermelon  

·       (1) 5.5 oz V8 juice 

·       (1) 5.5 oz tomato juice

·       2 tablespoon roasted garlic paste

·       2 Tbsp. freshly squeezed lemon juice

·       1 tbsp. red wine vinegar

·       3 1/2 tbsp. extra virgin olive oil

·       1/2 tbsp. kosher salt

·       ½ tbsp. pepper

·       1/8 tsp cayenne pepper

·       1/2 yellow squash, seeds removed, diced small

·       ½ zucchini, seeds removed, diced small

·       1/2 small red onion, diced small

·       1/2 cucumber, peeled & seeded, diced small

·       ½ jalapeno, seeded and minced

·       ½ C. chopped cilantro 

·       1 medium red bell pepper, seeds removed, diced small

·       (1) ripe avocado, skin & pit removed, diced small

·       ¼ 28oz can peeled plum tomatoes, chopped, with juice

Directions:

1.     Dice half of the watermelon the same size as the vegetables. 

2.     Puree the remaining watermelon with the V8 juice, canned tomato juice, roasted garlic, lemon juice, red wine vinegar, olive oil, salt & pepper in a blender until smooth.

3.     Fold remaining ingredients (squash, zucchini, red onion, cucumber, jalapeno, cilantro, red bell pepper, avocado, cayenne pepper, plum tomatoes) into the puree.

4.     Refrigerate for at least 4 hours before serving.

5.     Adjust seasonings, as needed, before serving.

Suggested garnishes: a drizzle of good extra virgin olive oil; garlicky croutons or grilled crostini; lime scented sour cream; chopped, cooked shrimp or lump crab; or fresh herb salad