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Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
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Prep Time:
25 minutes
Total Time:
145 minutes
Refreshing watermelon and tomato gazpacho with cucumber swirl - ideal for sunny summer days as a side or light lunch.
Ingredients:
  • 3 cups coarsely chopped seedless watermelon
  • 0.25 cup finely diced seedless watermelon
  • 3 large Roma tomatoes, halved and seeded
  • 1 small red bell pepper, roughly chopped
  • 4 green onions, sliced, white parts and tops separated
  • 3 tablespoons lemon juice
  • 1.5 teaspoons lime zest
  • 2 tablespoons lime juice
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon honey
  • 0.125 teaspoon crushed red pepper, or to taste
  • 1 large cucumber, peeled and seeded
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 0.33 cup vegetable broth
  • 0.25 cup sour cream
  • 0.25 teaspoon ground black pepper
Instructions:
  • In a blender or food processor, combine coarsely chopped watermelon, tomatoes, bell pepper, green onion whites, lemon juice, lime zest, lime juice, mint, honey, and crushed red pepper. Blend until nearly smooth. Transfer the mixture to a large bowl, cover, and chill for 2 to 4 hours. Rinse the blender or food processor.
  • Finely chop a quarter of the cucumber and coarsely chop the rest. Combine the coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice in a blender or food processor. Blend until nearly smooth. Transfer the mixture to a large bowl and stir in the broth, sour cream, salt, and pepper. Chill covered for 2 to 4 hours before serving.
  • Chop the remaining tomato into 1/2-inch pieces and add to a small bowl. Mix in the finely chopped watermelon, cucumber, and the rest of the lime zest. Cover and refrigerate until serving.
  • Serve by pouring 1 cup of watermelon gazpacho into each bowl. Add 1/2 cup of cucumber soup on top, swirl gently. Finish with tomato topper, and if desired, sprinkle with more black pepper and mint.

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