Watermelon and spring and summer go hand-in-hand and if you're looking for another take on a Watermelon recipe, we're sharing this delicious Watermelon Gazpacho.
6 cups chopped seeded watermelon (reserve the juice)
1 cup peeled, seeded and diced cucumber
1 red bell pepper, diced
1 yellow pepper, diced
1 jalapeno pepper, seeded and finely diced
3 celery hearts, diced
½ small red onion, finely diced
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh Italian flat-leaf parsley
Juice of 1 ½ limes (2 tablespoons plus 1 teaspoon juice)
3 tablespoons red wine vinegar
3 drops of Tobasco Chipotle Pepper Sauce plus more to taste
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
6 tablespoons crème fraiche, greek yogurt (full fat) or sour cream (optional)
1 Avocado diced (optional)
How To Make:
Puree the watermelon chunks in a blender until smooth, set aside.
Toss the cucumber, bell peppers, jalapeno, celery, onion, herbs, lime juice, vinegar, Tobasco Chipotle and salt in a large bowl.
Pour the watermelon puree and reserved juice over the vegetables.
Cover the bowl with plastic wrap, and refrigerate until well chilled, at least 1 hour.
Taste and season with salt and black pepper, add more jalapeno and Tobasco Chipotle.
Serve very cold.
Top with diced or sliced avocado and serve with crème fraiche, greek yogurt or sour cream.
Note: You might want to start with half a jalapeno or take the seeds out, as jalapenos vary in intensity. The Tobasco Chipotle will add a rich smoky flavor and will help balance the sweetness of the watermelon.
Original Recipe: Adapted from Cooking from the Hip by Cat Cora (Houghton Mifflin Harcourt (May 1, 2007)) All Rights Reserved.
Making this? Share it with us on Instagram @limorloves!