A swirl of citrus-spiked cucumber crowns tomatoey watermelon gazpacho for a totally refreshing bowl.
Ingredients
- seedless watermelon: 3 cups (coarsely chopped)
- seedless watermelon: 0.25 cup (finely diced)
- Roma tomatoes, halved and: 3 piece (seeded)
- red bell pepper: 1 piece (chopped)
- green onions, sliced, white parts and tops separated: 4 piece
- lemon juice: 3 Tbsp
- ½ teaspoons lime zest: 1 piece
- lime juice: 2 Tbsp
- fresh mint: 1 Tbsp (chopped)
- honey: 1 Tbsp
- red pepper: 0.125 tsp (to taste, crushed)
- cucumber, peeled and: 1 piece (seeded)
- clove garlic: 1 piece (minced)
- fresh parsley: 2 Tbsp (chopped)
- vegetable broth: 0.33333 cup
- sour cream: 0.25 cup
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
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For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
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For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
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To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.
