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“The cool sweetness of watermelon and cucumber contrast nicely with red pepper in this take on gazpacho.”
READY IN:
10mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

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