Watermelon Gazpacho

a plate of watermelon gazpacho next to a plate of cut watermelon



Makes 4 cups


1 cup tomato, medium dice
3 cups watermelon, medium dice
2 teaspoons fresh jalapeño, small dice
¾ cup cucumber, medium dice
⅛ cup red bell pepper, medium dice
¼ cup red onions, medium dice
2 tablespoons seasoned rice wine vinegar
2 teaspoons Chef Paul Prudhomme’s Vegetable Magic®
2 teaspoons fresh jalapeño, fine dice
¼ cup cucumber, fine dice
2 teaspoons red bell pepper, fine dice
¼ cup red onions, fine dice

How To Prepare

Reserve the finely diced jalapeño, cucumber, red bell pepper and red onions. Add all small and medium diced vegetables, vinegar and Vegetable Magic® to a blender or food processor and process for 15 to 30 seconds, until well blended. Pour into a 1- to 2-quart container and stir in the reserved finely diced ingredients. Refrigerate to chill before serving.

Note: Gazpacho may start to separate while chilling in the refrigerator. Be sure to stir well before serving. Also, you can add fresh mint to each portion as a garnish before serving.

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