Watermelon Gazpacho Recipe

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 diced avocado and/or micro greens, if desired, before serving.

Soups

Ingredients

4 heaping C cubed seedless watermelon

1 English cucumber, diced, reserve half

3 medium tomatoes, diced, reserve half

1 small red bell pepper, diced, reserve half

1/3 C chopped green onions, diced, reserve half

1 garlic clove

small handful basil

3 to 4 T of any of The Olive Bin's Traditional Balsamic Vinegar or Red Wine Vinegar

3 T of The Olive Bin's Lemon or Lime Olive Oil, plus more for drizzling

1 to 2 tsp sea salt, or to taste

½ tsp freshly ground black pepper

½ jalapeño pepper, optional

diced avocado, optional

micro greens, optional for garnish

Directions

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 diced avocado and/or micro greens, if desired, before serving.