Watermelon Gazpacho

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I love a good bargain, especially on food! Today I found seedless watermelons for $3.99. What a deal! I decided to pick up a couple. My family loves watermelon and beside being delicious and refreshing, it’s so nutritious, too. I started experimenting with some new ideas.  I posted the watermelon lemonade over the summer and it was a huge success.  Now it’s time to try something new – watermelon gazpacho.

I found this recipe on www.about.com in the vegetarian food section.  It is also a raw food recipe – which translates to very healthy.  This gazpacho uses watermelon instead of tomato for a twist on the traditional dish.  The flavor is a slight bit sweet and salty, my favorite combination.  Serve chilled it is a refreshing and unique appetizer.  Serve warm with some toasted whole-wheat pitas and a salad, and it makes a wonderful meal.

Watermelon Gazpacho

Ingredients

  • 3 cups watermelon, chopped
  • 1 cucumber, diced
  • 1 red or yellow bell pepper, diced
  • 1 small onion, chopped
  • 1 jalapeño, rough chopped
  • 2 tbsp. fresh parsley or cilantro, chopped
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. olive oil
  • Sea salt and pepper, to taste

Directions

  1. In small batches, place watermelon, cucumber, bell pepper, onion and jalapeño in your NutriBullet Tall Cup. Add olive oil and lemon juice. Puree until smooth.
  2. Combine remaining ingredients in a large bowl and mix well. Add pureed mixture and stir to combine.
  3. Chill for at least an hour to allow flavors to combine.
  4. Stir before serving and enjoy.

It’s always exciting to take a traditional recipe in a new direction and have it turn out soooo good. This is a classic example of cooking outside the box and creating unique flavors and meals people will remember. A great meal always leaves a great impression and this is one that your friends will rave about for a long time! Get used to them asking you to make it again and again.

As always, please feel free to take creative liberties with this recipe.

-Kim Pontius

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