Ingredients

• 3 cups coarsely chopped seedless watermelon
• 0.25 cups finely diced seedless watermelon
• 3 large Roma tomatoes , halved and seeded
• 1 small red bell pepper , roughly chopped
• 4 greens onions , sliced, white parts and tops separated
• 3 tablespoons lemon juice
• 1.5 teaspoons lime zest
• 2 tablespoons lime juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon honey
• 0.13 teaspoons crushed red pepper , or to taste
• 1 large cucumber , peeled and seeded
• 1 clove garlic , minced
• 2 tablespoons chopped fresh parsley
• 0.33 cups vegetable broth
• 0.25 cups sour cream
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
2. 2 For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
3. 3 For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
4. 4 To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

Nutrition per serving