RECIPES: Watermelon Gazpacho with Garden Herbs

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Watermelon Gazpacho with Garden Herbs

  • 10 heaping cups diced watermelon (diced ½ to ¾-inch)
  • 1½ cups finely chopped sweet white onion
  • 1 to 2 garlic cloves, finely minced
  • 1½ cups finely chopped, peeled and seeded cucumber
  • 1 medium yellow bell pepper, seeded and diced (about 1 heaping cup)
  • 1 medium red bell pepper, seeded and diced (about1 heaping cup)
  • 1/3 cup finely chopped Italian parsley
  • 1/3 cup finely chopped fresh basil
  • 2 tablespoons finely chopped fresh oregano
  • ¼ cup red wine vinegar
  • 1½ tablespoons lemon juice
  • 1½ tablespoons extra virgin olive oil
  • ½ teaspoon ground black pepper
  • ¾ teaspoon salt

In a large bowl, combine all ingredients and toss lightly. In a large food processor or blender, puree about half of the mixture, in batches if necessary, and transfer to another large bowl. Stir remaining diced mixture in pureed mixture.  Serve immediately at room temperature or chill at least one hour before serving. Refrigerate in tightly covered container. Makes about 10 cups total soup (6 servings of 1-2/3 cups each)

Recipe created by culinary dietitian Kim Galeaz RDN CD for My Indiana Home magazine

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