Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Watermelon Gazpacho
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- Level: Easy
- Total: 15 min (plus chilling time)
- Active: 15 min
- Yield: 4 servings
Directions
- Pulse 1 cup crustless country bread cubes in a food processor to make coarse crumbs. Add 6 cups chopped cold seedless watermelon, 1 chopped scallion, 1 diced large tomato, 1/2 each Persian cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons chopped mint, 1 teaspoon kosher salt and a few grinds of pepper. Cover and chill. Serve topped with diced watermelon, cucumber and jalapeno and a drizzle of olive oil.
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