Watermelon Gazpacho
This soup is my go-to hot weather food! When it is too hot to do anything, this is what I crave and could live on. Sweet watermelon, juicy cucumbers, red peppers, and fresh herbs combine to make a crisp, refreshing soup that cools as well as satisfies. No cooking is required and it keeps for several days in the refrigerator. Keep this recipe on hand for the next heat wave!
8 cups seedless watermelon, diced
1 medium cucumber, peeled, seeded, and finely diced
1 small red bell pepper, seeded and finely diced
1/3 cup fresh basil, chopped
1/4 cup Italian parsley, chopped
3 Tablespoons sherry vinegar
2 Tablespoons minced shallot
2 Tablespoons extra virgin olive oil
3/4 teaspoon kosher salt, or to taste.
Combine all ingredients in a tall container. Using an immersion blender, blend, leaving some chunks (do not puree, leave some texture). If using a regular blender, blend half of the mixture, then combine with the remainder.
Chill well before serving. Will keep in the refrigerator for 3-4 days.