Watermelon Gazpacho, by Sue Smith of Prime Health Style

Prep time:  20 minutes

Yield:  6 servings

  • 8 cups finely diced watermelon
  • 1 medium cucumber, peeled, seeded, and finely diced
  • ½ red or yellow bell pepper, finely diced
  • ¼ cup chopped fresh basil, plus additional sprigs for garnish
  • ¼ cup chopped fresh parsley or cilantro
  • ¼ cup sherry vinegar
  • 3 tablespoons minced shallot
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon sea salt

1.  Mix watermelon, cucumber, bell pepper, chopped herbs, vinegar, shallot, oil, and salt in a large bowl. 

2.  Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.

3.  Puree another 3 cups and add to the bowl.  Stir in the remaining diced mixture.

4.  Serve at room temperature or chilled, garnished with basil leaves.

Note:  This can be made ahead and refrigerated for up to one day.