By Carol Hurst
This recipe is a great, refreshing summer soup. Serve it chilled with chicken salad sandwiches or other light fare.
Add all ingredients except the watermelon in to the blender. Process on “puree” setting until combined. Add watermelon and puree until combined and at desired consistency.
Garnish with a small dollop of sour cream or yogurt and a chunk of fresh watermelon.
Ideally, refrigerate for a few hours or overnight, giving the flavors a chance to combine. Also makes a great appetizer served in small shotglasses or “shooters.”
4 cups seedless watermelon pieces (reserve a couple of small chunks for garnish)
1 diced cucumber, seeds removed
1 diced yellow pepper, seeds removed
1/8 cup minced onion
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp chopped basil
2 tbsp chopped parsley
Salt and Pepper to taste
Optional garnish: sour cream or yogurt
Chef Carol Hurst was featured on her local Fox station in a story about Refreshing Watermelon Gazpacho.
View video about this recipe: CLICK HERE
For other great recipes go to oldtownspices.com