Watermelon Gazpacho

• 1 medium seedless watermelon, cubed
• 1 medium seedless cucumber, diced
• 3 ea roma tomatoes, diced (or 1 ea 15oz can diced tomatoes, drained and rinsed)
• 1 red bell pepper, diced
• 1 medium red onion, diced
• 2 garlic cloves, diced
• 3 tbsp red wine vinegar (or apple cider vinegar)
• 3 tbsp extra virgin olive oil
• 1 jalapeño pepper, seeded and sliced (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp basil, cilantro, dill, parsley, or microgreens, minced, for garnish, if desired

Method of Prep:

1. Add the watermelon, half of the diced cucumber, the tomatoes, the red bell pepper, half of the red onion, the garlic, vinegar, olive oil, salt, to a blender and puree until smooth. Taste a small spoonful for seasoning and add more salt and pepper, as needed.
2. Transfer to a large bowl and cover with plastic wrap. Refrigerate for 3 hours before serving.
3. To serve, give the gazpacho a quick stir then spoon into serving bowls.
4. Garnish with remaining diced red onion, cucumber, jalapeño pepper slices (optional), and a few fresh herbs or microgreens. Finish with a drizzle of olive oil. Enjoy!

Health Benefits of the best Watermelon Gazpacho: