MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Gazpacho
Categories: Soups, Fruits, Squashm chi
Yield: 6 Servings

4 c (heaping) diced seedless
- watermelon
1 English cucumber; diced,
- reserve half
3 md Tomatoes; diced, reserve
- half
1 sm Red bell pepper; diced,
- reserve half
1/3 c Chopped green onions;
- reserve half
1 cl Garlic
sm Handful basil
3 tb (to 4 tb) red wine vinegar
3 tb Olive oil; more to drizzle
1 ts (to 2 ts) sea salt; to taste
1/2 ts Fresh ground black pepper
1/2 Jalapeno; stemmed, seeded,
- chopped, opt
Diced avocado; opt
Micro greens; opt, garnish

Set aside the reserved half of the chopped cucumber,
tomatoes, red pepper and green onions and place the
remaining half in a blender. Add the watermelon, garlic,
basil, vinegar, olive oil, salt, pepper and jalapeño
pepper, if using. Blend until smooth. Taste and adjust
seasonings.

Pour into a large bowl (or small individual jars, as
pictured) and stir in the reserved chopped vegetables.

Chill for 3 to 4 hours or overnight.

Drizzle with olive oil and garnish with diced avocado
and/or micro greens, if desired, before serving.

Jeanine Donofrio, Austin, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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