1/4 cup plus 2 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
Freshly ground salt and pepper to taste
Toppings:
1/2 English cucumber, peeled, seeds removed and diced fine
1/2 yellow bell pepper, diced fine
1/2 orange bell pepper, diced fine
1/4 red onion, diced fine
1 cup cilantro leaves, stem removed and chopped fine
2 cups vegan croutons
Sprigs of fresh cilantro for garnish
Olive oil for drizzling
Lime wedges
Directions:
Combine the cucumber, tomato, bell peppers, onion and garlic in the jar of a blender. Blend briefly then begin adding the chunks of watermelon. Blend for about 30 seconds to a minute while adding the remaining vinegar, oil, salt and pepper. Taste to adjust the seasonings then chill the soup for 1-2 hours before serving.
Serve the soup in bowls or glassware. Top each with a sprinkle of chopped cilantro then a spoonful of the remaining diced bell pepper, cucumber and onion. Finish with a drizzle of olive oil, croutons, and a sprig of cilantro. Top with freshly ground salt and pepper to taste.
Recipe courtesy of Liz Gary @ www.veganculinarymemoirs.com.
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Watermelon Gazpacho
Ingredients:
Soup:
4 cups seedless watermelon, cubed
1/2 English cucumber, peeled and seeds removed
3 medium heirloom tomatoes, seeds removed
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 red onion
2 cloves garlic
1/4 cup plus 2 tablespoons balsamic or red wine vinegar
3 tablespoons olive oil
Freshly ground salt and pepper to taste
Toppings:
1/2 English cucumber, peeled, seeds removed and diced fine
1/2 yellow bell pepper, diced fine
1/2 orange bell pepper, diced fine
1/4 red onion, diced fine
1 cup cilantro leaves, stem removed and chopped fine
2 cups vegan croutons
Sprigs of fresh cilantro for garnish
Olive oil for drizzling
Lime wedges
Directions:
Combine the cucumber, tomato, bell peppers, onion and garlic in the jar of a blender. Blend briefly then begin adding the chunks of watermelon. Blend for about 30 seconds to a minute while adding the remaining vinegar, oil, salt and pepper. Taste to adjust the seasonings then chill the soup for 1-2 hours before serving.
Serve the soup in bowls or glassware. Top each with a sprinkle of chopped cilantro then a spoonful of the remaining diced bell pepper, cucumber and onion. Finish with a drizzle of olive oil, croutons, and a sprig of cilantro. Top with freshly ground salt and pepper to taste.
Recipe courtesy of Liz Gary @ www.veganculinarymemoirs.com.
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