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Servings: Serves 4
Cook Time: 0 minutes
Prep Time: 25 minutes
8 cups diced seedless watermelon (about 5 lbs. fruit), divided
2 medium tomatoes, quartered
2 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar or sherry vinegar
1/2 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 cup diced cucumber
1 cup diced yellow bell pepper
2 scallions, sliced
1 ripe avocado, diced
1/4 cup chopped fresh mint
1. Place 6 cups of the watermelon, tomatoes, lime juice, vinegar, smoked paprika, salt, and pepper in a food processor or blender and blend until smooth. With the machine running, pour in the oil through the feed tube and blend until combined. Alternately, place ingredients in a large bowl and puree using an immersion blender.
2. Place watermelon puree in a large container and stir in remaining 2 cups watermelon, cucumber, yellow pepper, and scallions. Chill for at least 4 hours but preferably for 6 hours or overnight.
3. To serve, ladle gazpacho into bowls or tumblers and garnish with avocado and mint. for a couple of hours.
Source: Hannaford fresh Magazine, May - June 2014
* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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