Watermelon Gazpacho

8-10 Servings
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Ingredients

  • 3-3 1/2 pounds tomatoes - 4 cups coarsely chopped, 2 cups small diced
  • 1 cup tomato juice
  • 1 pound seedless watermelon, peeled - 1 cup coarsely chopped, 1 cup small diced
  • 1 pound cucumbers, peeled and seeded - 1 cup coarsely chopped, 1 cup diced
  • 2 tablespoons sherry vinegar
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon P.S. Flavor!™ Citrus Spice, or sugar in the raw and 1 teaspoon lemon zest
  • 1 teaspoon P.S. Flavor!™ Creole Kitchen, or kosher salt and ground black pepper
  • 2 scallions, thinly sliced
  • 1/4 cup minced chives or additional sliced scallions, for garnish
  • 1 jalapeņo, seeded and minced
  • 1/4 cup chopped cilantro

Directions

  1. In a food processor, puree the 4 cups coarsely chopped tomatoes with the tomato juice and the 1 cup each of the coarsely chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the 2 cups diced tomato, 1 cup diced watermelon, and 1 cup diced cucumber, the vinegar, olive oil, and fresh lime juice; season with Citrus Spice and Creole Kitchen. Stir in the scallions, jalapeños and cilantro. Refrigerate until chilled, at least 1 hour or overnight. Adjust seasoning to taste.
  2. Sprinkle the chives or sliced scallions on top.