Don't let the ingredients fool you. This sweet soup drinks like a smoothie, only more refreshing!
•5 cups cubed seedless watermelon
•1/2 cucumber, peeled and cut into chunks
•1/2 red bell pepper, cored, seeded, and cut into chunks
•1 medium shallot, peeled and chopped (I used a quarter of an onion)
•1 large clove garlic, chopped
•2 tablespoons extra-virgin olive oil
•1 tablespoon balsamic vinegar
In a blender or food processor, puree the watermelon, cucumber, pepper, shallot, and garlic, pulsing if necessary.
Add the olive oil and balsamic vinegar, and pulse once or twice more to blend.
Transfer the soup to a pitcher or covered bowl and refrigerate until well-chilled, about 1 to 2 hours.
you will be serving the gazpacho with the garnish, put the chopped
cucumbers, peppers, and croutons into separate serving bowls, so guests
can add their own garnish to taste. Cover and chill the vegetables until
you are ready to serve the soup.
Pour the chilled gazpacho into bowls or cups, and serve with garnish if desired. Enjoy!
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