Watermelon Gazpacho

• 6 Servings

• Total 30 min

Adapted from Love & Lemons

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

• micro greens, optional for garnish

  Instructions

• Chop and dice all the veggies and herbs.

• 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 basil or micro greens, if desired, before serving.