Watermelon Gazpacho Recipe

Ingredients:

• 1 small watermelon, about 4 pounds, rind removed
• 2 English cucumbers, peeled and seeded
• 2 red bell peppers, cores and seeds removed
• 1 small red onion, halved and peeled
• 1 tablespoon fresh ginger root, peeled and minced
• 3 tablespoons vegan Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon Tabasco, more to taste
• 1 cup mint leaves, chopped
• 1/2 cup basil leaves, chopped
• 1/2 cup parsley leaves, chopped
• Kosher salt, to taste
• Pepper, to taste
• OPTIONAL:
• Extra virgin olive oil
• Aged balsamic vinegar

Directions:

1. Rough chop half the watermelon, cucumbers, red peppers, and red onion. Set the uncut half of produce aside. Place chopped half in a blender. Add minced ginger, Worcestershire, lemon juice, and Tabasco. Puree until smooth. Pour into a large bowl and set aside.
2. Dice remaining half of produce into 1/2-inch cubes. Add to bowl of pureed soup. Stir in chopped herbs. Season with salt and pepper, to taste. Adjust other seasonings as desired.
3. Cover and chill at least 4 hours before eating.
4. Cook's Tips:
5. If you prefer a less chunky soup, transfer half (or all) of the finished soup into a blender and pulse until desired consistency is achieved.
6. A drizzle of good olive oil and aged balsamic, before serving, make for a wonderful garnish.