Summer Watermelon Gazpacho

On those hot summer nights, a great way to cool off and feel refreshed is with a chilled out recipe. This Watermelon Gazpacho hits on all those summer feels.

Ingredients

• 4 cups of seedless watermelon cut into cubes
• 3 medium tomatoes diced, reserve half of them to the side
• 1 English cucumber diced, reserve half to the side
• 1 small jalapeño pepper diced, optional for heat element, reserve half to the side
• 1 small red bell pepper diced, reserve half to the side
• 1 garlic clove, minced
• ½ cup of chopped green onion, reserve half to the side
• 1 small bunch of basil, chopped
• ¼ cup of good olive oil plus more for serving
• 4 tablespoons of red wine vinegar
• 1 to 2 teaspoons of sea salt, to taste
• ½ teaspoon of black pepper
• microgreens for garnish

Directions

1. Set the reserved chopped vegetables to the side to add at the end.
2. In a large mixing bowl combine the watermelon, garlic, basil, vinegar, salt, and pepper with the remaining cucumber, tomato, peppers, and green onion.
3. Using an All-Clad Immersion Blender, blend the mixture until smooth. With the blender running add the olive oil in a slow stream. Taste the mixture and adjust the salt if needed.
4. Stir in the reserved diced vegetables and combine. Chill in the refrigerator for at least 2 hours or overnight if using the next day.
5. When ready to serve, garnish with a drizzle of olive oil and some microgreens.

Pro Tip:

This can be served as shooters for a perfect hors d'oeuvres or just as is for a fresh light meal on a hot summer day.

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