Gazpacho de Sandia

Ingredients

• Watermelon (4 cups, cubed and seedless)
• Cucumber (1 large, peeled and chopped)
• Red bell pepper (1, chopped)
• Tomato (1 large, chopped)
• Red onion (1/2, finely chopped)
• Fresh cilantro (1/4 cup, chopped)
• Fresh lime juice (2 tablespoons)
• Extra virgin olive oil (2 tablespoons)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)
• Cayenne pepper (1/4 teaspoon, or to taste)

Instructions

1. In a blender, combine the watermelon, cucumber, red bell pepper, red onion, tomato, lime juice, cilantro, extra virgin olive oil, salt, black pepper, and cayenne pepper.
2. Blend on high speed until the mixture is smooth and well combined. You may need to do this in batches if your blender is small.
3. Taste the gazpacho and adjust the seasoning with additional salt, black pepper, or cayenne pepper as desired.
4. Transfer the gazpacho to a bowl or pitcher and chill in the refrigerator for at least 1 hour to allow the flavors to meld.
5. Before serving, give the gazpacho a good stir. Serve cold in bowls or glasses, garnished with a sprig of fresh cilantro or additional diced vegetables for a pop of color.
6. Enjoy this refreshing Gazpacho de Sandia as a starter or a light meal!