Farm to Feast: Watermelon Gazpacho


Watermelon, tomatoes, and cucumbers are all bountiful at your local farmer's market or grocery store so take advantage and make this delicious cold soup, with a little extra kick!


2 1/2 cups watermelon, cut into cubes

3 large tomatoes, chopped

1/2 English cucumber, chopped

1/4 cup red onion, diced

2 cloves garlic, sliced into thick pieces

1/2 tsp jalapeño

1/4 cup extra virgin olive oil

3 tbsp balsamic vinegar

1/4 cup sized chunk of cilantro, cleaned and trimmed of stems

2 tbsp italian parsley (about a small handful size, before cut)

Kosher salt

Freshly ground black pepper


Place tomatoes, onion and garlic into blender. Puree until only slightly chunky. Add watermelon, cilantro, parsley and jalapeño. Puree until smooth. While blender is running, add olive oil and vinegar. Season with salt and pepper. Serve cold or at room temperature. Enjoy!