Watermelon Avocado Gazpacho
 
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Yields: 4 servings
Ingredients
  • 7 cups seedless diced watermelon, divided
  • 2 avocados
  • 1 cucumber, peeled, seeded and diced
  • 4 vine-ripened tomatoes, diced
  • 2 red bell peppers, diced
  • 3 inner celery ribs, diced
  • 1 cup diced red onion
  • 2 cloves garlic, diced
  • 1/4 cup fresh mint leaves, plus extra for garnish
  • 3 Tbsp fresh lime juice
  • 2 Tbsp red wine vinegar
  • kosher salt and ground black pepper to taste (I used about 1/2 tsp of each)
Instructions
  1. Puree 5 cups watermelon in a high-speed blender and strain through a mesh strainer into a large bowl. In batches, puree 1 avocado, the cucumber, tomatoes, bell peppers, celery, onion, garlic, and mint, and strain into the bowl with the watermelon. Discard any solids that won't strain through. (If you're having difficulty straining, you may want to combine all the ingredients before straining, or skip altogether.)
  2. Stir in lime juice and red wine vinegar and season to taste with salt and pepper.
  3. Refrigerate for at least an hour before serving. For best results, prepare a day ahead of time.
  4. To serve, garnish with slices of the leftover avocado, the remaining chunks of watermelon, and a few mint leaves. Enjoy!
Notes
Adapted from Food.com.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/06/watermelon-avocado-gazpacho/