Watermelon Gazpacho
The most refreshing cold soup of the summer.
Equipment
- 1 food processor or blender
- knife and cutting board
- 1 large bowl that fits in your fridge
Ingredients
- 8 cups pureed watermelon (about 12 cups of chunks)
- 1/2 cucumber, peeled, quartered and thinly sliced
- 1 cup Orange juice concentrate
- 1/2 cup green onions, thinly sliced green and white parts
- 2 TBLS. green olive oil
- 2 TBLS lime juice
- 2 TBLS balsamic vinegar
- 2 TBLS raspberry vinegar
- 3/4 cup cranberry juice (no sugar added)
- 1 1/2 teas. salt
- 1/2 cup fresh mint, chopped fine
- 2 Kiwis, peeled, quartered and sliced thin
Instructions
- Cut the watermelon into chunks and puree 4 cups at a time until you have 8 cups of pureed watermelon.
- Cut the rest into bite-sized pieces and add to the puree in a large bowl.
- Slice and peel the rest of the veggies and kiwis. Mix in the rest of the ingredients and cool in the refrigerator until ready to serve.
Notes
Optional toppings: sliced almonds, green peppers, celery, feta cheese