Watermelon Gazpacho


Thanks to Louisiana Cookin’ for this recipe!

An outstanding summer starter with surprise ingredients. Refrigerate to let the flavors blend.

Watermelon USDA Scott Bauer Public Domain

MAKES 10 (1 CUP) SERVINGS

  • 8 cups seedless watermelon chunks
  • 2 cucumbers, peeled, seeded, and cut into chunks
  • 1 small onion, chopped
  • 1 12-ounce jar roasted red peppers, drained
  • 1 cup chopped tomatoes
  • 1/2 cup cranberry cocktail juice
  • 3 tablespoons olive oil
  • 1/4 cup raspberry vinegar
  • salt to taste
  • a generous dash Louisiana-style hot sauce

 

Place all ingredients in food processor, pulse until almost puréed or to desired consistency. Add more cranberry juice to thin, if needed.

 

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