Recipes Fruit Seafood Sides Soup and Chili Summer Favorites Vegetarian-Friendly Veggies

Watermelon and Tomato Gazpacho

Serves 4-6

Chilled summer soup of fruits and veggies is perfect for a hot summer evening’s meal. Try serving with grilled shrimp for dipping.

Ingredients

2 cups seedless watermelon

2 pounds peeled ripe tomatoes or 1 can San Marzano tomatoes (32 ounces)

1/2 English (seedless) cucumber, peeled and coarsely chopped

1/2 medium red onion, coarsely chopped

1 small red bell pepper, seeded and coarsely chopped

1 Fresno chili pepper, chopped

1 tablespoon hot sauce, to taste

Juice of 1 lime

2 tablespoons aged balsamic vinegar

1/4 cup extra virgin olive oil (EVOO)

1/4 cup flat leaf parsley

Salt and pepper

Combine all the ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.
To turn into a summer meal, serve with grilled shrimp for dipping.

Note: if the gazpacho is too thin, add one piece of torn up stale white bread to thicken it up.