Soup: It’s not just for fall and winter. A chilled soup like gazpacho is light, flavorful and only gets better as it sits in the fridge. It also doesn’t require any cooking (just pureeing the ingredients), which is always a huge plus when preparing summer meals. And when it comes to refreshing summer soups, nothing hits the spot quite like watermelon gazpacho.<\/p>\n
Puree 3 cups of the watermelon in a blender. Cut the remaining 1 cup of watermelon into 1\/2-inch pieces and set aside.<\/p>\n
In a large bowl, combine the pureed watermelon, lime juice, lime zest, ginger and salt. Next, stir in the tomato, cucumber, green pepper, cilantro, green onion, jalapeno and cubed watermelon.<\/p>\n
Refrigerate the gazpacho until it’s time to serve (at least 30 minutes). If desired, serve with a wedge of watermelon or another topping of your choice.<\/p>\n
Editor’s Tip:<\/em> You can serve this dish as a starter (in small glasses or shot glasses) or a light main dish.<\/p>\n
To properly store your watermelon gazpacho, place it in an airtight container and put it in the refrigerator.<\/p>\n
When stored properly, watermelon gazpacho will last for at least three days, as long as you don’t add a topping with dairy to the main mixture.<\/p>\n
A piece of grilled fish<\/a> or chicken, crusty bread and a leafy green salad all pair nicely with this watermelon gazpacho recipe.<\/p>\n
Gazpacho is meant to be served chilled. Plan to blend up the recipe far enough in advance that your gazpacho has enough time to sit in the fridge before serving.<\/p>\n
Use a food processor or high-quality blender to puree all the ingredients so your gazpacho attains a silky-smooth texture.<\/p>\n","protected":false},"excerpt":{"rendered":"
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