Farmer’s Market Recipe: Watermelon Basil Gazpacho

Farmer’s Market Recipe: Watermelon Basil Gazpacho

A wonderful take on this favorite cool summer soup using watermelon!

Some might strain out this soup, but I prefer it chunky. The complimentary basil and mint is a must! Try it with local seasonal tomatoes and cucumber.

Inspired by fresh ingredients found at the Covington Farmer’s Market!

   1 medium watermelon, de-seeded & cubedWatermellon
   2 large heirloom tomatoes cubed, or 2 cups of small tomatoes halved
   1 large cucumber, peeled, de-seeded & cubed
   ¼ red onion, chopped
   3 medium garlic cloves, chopped
   ½ cup loosely packed fresh basil leaves
   ¼ cup loosely packed fresh mint leaves
   ½ cup extra virgin olive oil
   ¼ cup red wine vinegar
   ¼ cup fresh lime juice
   2-4 cups of filtered water
   1 teaspoon ground chili flakes
   course sea salt & fresh ground black pepper
   Extra virgin olive oil for garnish
   Basil sprigs for garnish

Blend all except garnish in a blender or food processor, or chop and mix well. Refrigerate for at least 3 hours, best overnight.

Add any more salt and pepper to taste. Garnish with olive oil drizzle and fresh basil sprigs. Enjoy!