Watermelon-Cucumber Gazapacho

Watermelon-Cucumber and Tomato Gazpacho y a twist on a Spanish cuisine classic. Andalucia, the region where gazpacho originated. Down there, gazpacho is available just about everywhere you turn — from restaurants to bars, to coffee shops, to every little supermercado you pass by 2 pounds ripe roma tomatoes, halved and cored* 1/2 of a watermelon cubed 1 small (1/2 lb) cucumber, peeled and seeded 1 medium green bell pepper, cored 1/2 small red onion, peeled 2 small garlic cloves (or 1 large clove), peeled 3 tablespoons olive oil 2 tablespoons sherry vinegar 1 teaspoon fine sea salt 1/2 teaspoon freshly-cracked black pepper 1/2 teaspoon ground cumin 1 thick slice of white bread, soaked**, cru


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