Watermelon Gazpacho with Tomato Recipe

Ingredients:

• 4 cups cubed seedless watermelon
• 2 medium tomatoes
• 1 small cucumber, peeled and seeded
• 1 small red onion
• 2 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley

Instructions:

1. Puree the watermelon, tomatoes, cucumber, onion, garlic, and red bell pepper in a blender or food processor until smooth.
2. With the blender or food processor on low speed, slowly drizzle in the vinegar and olive oil until combined.
3. Add salt and black pepper to taste. Pour the gazpacho into a large bowl and chill in the refrigerator for at least 2 hours.
4. Stir in the chopped basil and parsley just before serving.

Verdict:

This watermelon gazpacho with tomato is a refreshing and healthy twist on the classic Spanish soup. The sweetness of the watermelon balances out the acidity of the tomatoes, while the addition of cucumber and bell pepper adds a refreshing crunch. The fresh herbs add an extra layer of flavor and freshness to the dish.

Serving Suggestions:

Serve the gazpacho cold in individual bowls or glasses, garnished with additional fresh herbs and a drizzle of olive oil. It makes a great appetizer or light lunch during the summer months. For added crunch, you can also serve with croutons or a side of crusty bread.