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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**, crusts removed

  • optional garnishes: homemade croutons, chopped fresh herbs, a drizzle of olive oil, or any leftover chopped gazpacho ingredients


  1. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.

  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.

  3. Serve cold, topped with your desired garnishes.

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