Editors' Pick

Watermelon and Cucumber Gazpacho

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“This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.”
READY IN:
1hr 30mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Puree 4 cups watermelon in blender until smooth.
  2. Transfer puree to large bowl.
  3. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
  4. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
  5. Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  6. Makes 4 servings.
  7. Bon Appétit.
  8. August 2005.

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