Watermelon And Tomato Gazpacho

1. 1

   Wash and cut the tomatoes in small chunks, to process.

2. 2

   Peel one onion and measure out 2 ounces.

3. 3

   Wash the green pepper, remove white parts and seeds and measure 2 ounces.

4. 4

   Peel garlic clove and remove the inner green part.

5. 5

   Cut the skinless watermelon in chunks and remove seeds.

6. 6

   Process the tomatoes, watermelon, green pepper, onion and garlic in a food processor or with a hand held blender until smooth. Add salt, olive oil and vinegar and process. Check for salt.

7. 7

   If you like a smoother gazpacho, strain the mixture through a sieve using a rubber spatula to press on the tomato mixture - this will make the gazpacho thinner because as much as you press, you'll always loose some fiber.

8. 8

   Leave in refrigerator 2 to 3 hours minimum.

9. 9

   Mix with a rubber spatula or whisk before serving as the water will always separate from the fiber.

* Per serving · 4 servings · Values may vary.

No additional tips available.