Watermelon Gazpacho

Name: Watermelon Gazpacho
Total time: 30
Yield: 4
Ingredients: 6 cups watermelon, seeded and cubed; 1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish; 1 red bell pepper, seeded and chopped; ½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish; ¼ cup fresh mint leaf, plus more sprigs, for garnish; 3 tablespoons balsamic vinegar; 1 pinch salt; 1 pinch pepper; 2 tablespoons extra virgin olive oil

Recipe by Crystal Hatch from tasty.co

Appetizers 30 Mins.

Ingredients

4 servings

•

6 cups watermelon, seeded and cubed
•

1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
•

1 red bell pepper, seeded and chopped
•

½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
•

¼ cup fresh mint leaf, plus more sprigs, for garnish

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3 tablespoons balsamic vinegar
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1 pinch salt
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1 pinch pepper
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2 tablespoons extra virgin olive oil

Instructions

Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
Enjoy!