In the summer, I do so much entertaining that I always find I have leftover ingredients in my refrigerator that need to be used before they go bad. As a personal chef, I also enjoy creating light, refreshing, healthy meals in the hot weather, so this soup is perfect. I have been harvesting tomatoes from my backyard organic garden quicker than I can eat them, and I had half of a watermelon left over, so that was the inspiration behind this Gazpacho Watermelon Soup recipe. It took a few incarnations to get this recipe just right, but I am sure if you make this healthy, raw soup, it will be a big hit!
Recipe: Gazpacho Watermelon Soup
- 1 Cucumber
- 2 Red Peppers or a combination of peppers
- 1 Vidalia Onion
- 3 Tbs. Olive Oil
- ½ -1 Jalapeño Pepper
- ¼ cup celery
- 1 Beet, peeled and cut into chunks
- 4 cups fresh Heirloom Tomatoes, seeds removed
- 4 cups chopped Watermelon
- 4 Tbs. Fresh Dill – Chopped
- 4 Tbs. Fresh Parsley – Chopped
- 2 t. salt
- Juice from 1 Lemon
- Juice from 1 Lime
- Fresh Pepper to taste
- 2 Tbs. White Balsamic Vinegar
- Pulse the Cucumber, Red Pepper, Onion, Olive Oil, Jalapeno Pepper, Celery, and Beet in a food processor until well blended.
- Add the Heirloom Tomatoes and Watermelon and continue to pulse.
- Add the dill, parsley and salt to taste. Add the fresh squeezed lemon, lime and pepper to taste.
- Add the White Balsamic Vinegar. Adjust salt and pepper to taste. (You may add water here if you would like the soup thinner.) Enjoy!
If your food processor is not large enough, you may have to process in batches and mix in a large bowl.