Watermelon and Cucumber Gazpacho

Recipe by Nana Lee
READY IN: 1hr 30mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Puree 4 cups watermelon in blender until smooth.
  • Transfer puree to large bowl.
  • Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  • Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  • Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  • Makes 4 servings.
  • Bon Appétit.
  • August 2005.
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