Watermelon and Cucumber Gazpacho
photo by anniesnomsblog
- Ready In:
- 1hr 30mins
- 1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
- 1 small cucumber, peeled, seeded, diced (about 1 cup)
- 1 medium red bell pepper, seeded, diced (about 1 cup)
- 1 medium yellow bell pepper, seeded, diced (about 1 cup)
- 1 small jalapeno chile, seeded, minced
- 3 inner celery ribs, diced (about 1/2 cup)
- 1⁄2 small red onion, diced (about 1 cup)
- 1⁄4 cup finely chopped of fresh mint
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1⁄4 teaspoon salt
- 1⁄2 cup creme fraiche or 1/2 cup sour cream
- 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.
Questions & Replies
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I made this for an outing on the lake. While I love regular (tomato) gazpacho, one of my friends suffers from acid reflux, so I made this instead. Everyone LOVED it! At one reviewer's suggestion I swapped balsamic vinegar for red wine vinegar. Also pureed the whole thing, which made for a lovely texture, albeit no crunch. Could do it either way, really. But perfect for a hot summer day's outing.
What a wonderfully refreshing soup! The temperatures here have been in the high 90's and this soup was an amazing fix to the "I'm too hot to eat" blues! Taking a cue from the other reviewers, I halved the vinegar and switched it to balsamic. I also used half the amount of jalapeno pepper due to personal preferences. A delight to the eye and the palate! Thanks Nana Lee!
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