Watermelon Mint Gazpacho

Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It’s subtle sweetness, touch of mint and pretty pink colour make it especially appealing.

Ingredients

• 4 cups cubed watermelon, seedless
• 3 fresh tomatoes, diced, reserve half
• 1 english cucumber, diced, reserve half
• 1 red pepper, diced, reserve half
• 3 green onions, sliced, reserve half
• 2 garlic cloves
• 2 handfuls fresh mint
• 2 tbsp extra virgin olive oil
• 1 lemon, juiced
• ¼ tsp ground cayenne pepper
• Sea salt and freshly ground black pepper
• 1 avocado, diced

Preparation

1. Set aside the reserved half of diced tomato, cucumber, red pepper and green onions.
2. Place remaining half in a food processor or blender with watermelon, garlic, mint, lemon juice, olive oil, cayenne pepper. Add a sprinkle of salt & pepper. Blend until smooth.
3. Pour the mixture into a large bowl and stir in the reserved diced vegetables.
4. Chill for at least 3 hours or overnight.
5. Serve topped with fresh avocado and mint leaves. Enjoy!

This recipe has been adapted from Love & Lemons Watermelon Gazpacho.

This recipe has been provided by Shannon Proulx – The Glorious Kitchen.