loveandlemons5.0
Watermelon Gazpacho
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.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●bowl
📝 Preparation Steps
1
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.
medium tomatoes, diced, reserve half3olive oil, plus more for drizzling3 tablespoons
2
Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
3
Chill for 3 to ⏱️ 4 hours or overnight.
4
Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.
olive oil, plus more for drizzling3 tablespoonsdiced avocado, optionalmicro greens, optional for garnish
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...