Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time:
Total time:
Serves: 6 or more
Ingredients
5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
½ cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 stalks)
¾ cup diced red bell pepper (about 1 pepper)
¼ cup diced red onion
¼ cup fresh basil leaves, minced
¼ cup fresh parsley, minced
Juice of 1 lime (about 3 tablespoons)
1½ tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced
Instructions
Process the watermelon and juice in a blender or food processor until smooth. Discard the pulp; you should have about 3 cups strained liquid once you've removed the solids from the mixture.
Add cucumber, celery, bell pepper, onion, basil, parsley, lime juice, sherry vinegar, jalapeno, and the remaining cup melon to the watermelon mixture. Stir to combine flavors and chill for at least one hour in the refrigerator, covered.
Serve, or store in refrigerator up to 1 day.
Recipe by In Good Taste at https://ingoodtaste.kitchen/watermelon-gazpacho/