Watermelon takes the place of tomatoes in this chilled gazpacho soup that's packed with flavor thanks to fresh orange juice, olive oil, garlic, bell peppers, and herbs. It can be made several hours ahead — perfect for your next summer gathering!
Ingredients
- 2 cups ¼-inch-diced watermelon , divided
- 2 cups fresh orange juice
- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber , cut into ¼-inch dice
- 1 small yellow bell pepper , seeded and cut into ¼-inch dice
- 1 small onion , cut into ¼-inch dice
- 2 medium garlic cloves , minced
- 1 small jalapeño pepper , Optional
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley , basil, or cilantro
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Instructions
-
1
Place 1/2 cup of watermelon, orange juice, and oil in a blender or food processor; blend until smooth.
-
2
Transfer to a medium bowl; add cucumber, bell pepper, onion, garlic, jalapeño, lime juice, and herbs. Season with salt and pepper to taste. Refrigerate until ready to serve.
Nutrition Facts
Per serving
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