This fruit-forward take on classic gazpacho substitutes watermelon for tomato. Chilling makes flavors less pronounced, so be sure to taste the soup before serving. You may need to adjust the vinegar and salt for balance. If you need to speed up preparation, start with pre-chilled ingredients; that cuts the chilling time.
Makes 6 servings
1 red bell pepper
1/2 green pepper
1/2 small red onion
1 Granny Smith apple, cored
4 green onions, trimmed
1/2 bunch fresh cilantro (or parsley)
1/2 small seedless watermelon, about 3 pounds
3 tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
Cut peppers, red onion and apple into chunks. Slice the green onion. Coarsely chop the cilantro.
Put the peppers, red and green onions and cilantro into a blender or food processor and pulse. You want the veggies coarsely chopped but not pureed. Turn out the veggies into a large bowl.
Next, process the apple to chop it into small bits and add it to the vegetables.
Remove the watermelon rind and cut the flesh into chunks.
Process in batches until pureed, emptying each batch into the bowl of vegetables.
Stir in the cider vinegar, balsamic vinegar, olive oil and salt, then set the bowl in the fridge to chill.
Before serving, taste and correct the seasonings if necessary.