AuthorMike EgrieCategory, DifficultyBeginner
Watermelon Gazpacho
Yields4 Servings
Prep Time10 mins
 6 cups watermelon
 2 medium apples
 1 medium onion
 ½ cup green bell pepper
 1 tsp dried basil
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp chili powder
 1 tbsp cider vinegar
1

In a blender, puree the watermelon until smooth; pour into a large bowl.

2

Stir in the remaining ingredients, cover and refrigerate at least 2 hours or until well chilled.

About Icebox Watermelons:
Icebox watermelons weigh between 5-15 lbs. Nicknamed Icebox for their smaller size and ability to fit in iceboxes. These watermelons are easy to travel with and have an exceptional sweet flesh.

How to Select:
Choose symmetrical watermelons with dried stems and yellowish undersides, heavy for size.

How to Store:
Store whole watermelons at room temperature. Refrigerate cut watermelons in airtight container for use within 5 days.

Nutrition Benefits:
Watermelons are fat free, saturated fat free, sodium free, cholesterol free, high in vitamin A, and high in vitamin C.

 

Ingredients

 6 cups watermelon
 2 medium apples
 1 medium onion
 ½ cup green bell pepper
 1 tsp dried basil
 ½ tsp salt
 ¼ tsp black pepper
 ¼ tsp chili powder
 1 tbsp cider vinegar

Directions

1

In a blender, puree the watermelon until smooth; pour into a large bowl.

2

Stir in the remaining ingredients, cover and refrigerate at least 2 hours or until well chilled.

Watermelon Gazpacho
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