Let’s take your tastebuds on a trip to delicious-land with this uniquely satisfying summer soup!
Featuring watermelon, everyone’s favorite summer veggie, this chilled vegan dish gives you another creative way to use summer produce while we still can! This gazpacho soup is similar to the traditional Spanish tomato gazpacho soup, but uses watermelon as the main ingredient, which makes it even better for a starter dish during a hot summer night!
8 cups finely-diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, cored, seeded, and finely diced
1/4 cup chopped fresh basil leaves
1/4 cup chopped flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallot or green onions
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
Mix all the ingredients in a large bowl.
Puree 3 cups of the watermelon mixture in a blender or food processor to the desired smoothness; transfer to another large bowl and set aside.
Puree another 3 cups of watermelon mixture and add to the bowl. Stir in the remaining diced mixture.
Serve at room temperature or chilled.
Makes 6 servings (generous 1 cup each).
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