Inspired by the restaurant week menu at Upstairs On The Square, we wanted to try making this soup!
Watermelon and Cucumber Gazpacho
(Adapted from Epicurious)
Ingredients
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
1/2 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup finely chopped fresh mint
1/2 cup yogurt
Preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Mix together yogurt and mint.
Divide gazpacho among bowls; top with dollop of the yogurt and mint mixture.
Watermelon and Cucumber Gazpacho
(Adapted from Epicurious)
1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
1/2 small red onion, diced (about 1 cup)
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 cup finely chopped fresh mint
1/2 cup yogurt
Preparation
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Mix together yogurt and mint.
Divide gazpacho among bowls; top with dollop of the yogurt and mint mixture.
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