Gazpacho frío de sandía y tomate

Ingredientes

• 5 heaping cups of chopped watermelon
• 4 cups deseeded, chopped plum tomatoes
• 4 cups chopped cucumbers, with skin
• 1 large red bell pepper, chopped
• 1 cup sliced green onions
• 2 whole garlic cloves, freshly peeled
• 5 large basil leaves
• 8 Tbs good Sherry vinegar
• 1⁄2 cup plus 2 Tbs good olive oil
• 2-2 1⁄2 salt
• 1 tsp fresh ground pepper
• 1⁄2 jalapeño, de-seeded
• All chopped into half inch pieces
• 1⁄3 cup, deseeded plum tomatoes
• 1⁄3 cup, deseeded watermelon
• 1⁄3 cup, deseeded orange or yellow pepper
• 1⁄3 cup, chopped cucumber
• 1⁄3 cup chopped avocado
• 1/4 cup finely sliced green onion
• Lebne, sour cream or Greek yogurt
• Good olive oil to drizzle
• Parsley
• Fresh ground pepper

Preparación

1. 1

   --- Directions ---

2. 2

   Combine all soup ingredients in blender. You will need to add in 3 separate batches. Blend well until liquified.

3. 3

   Pour into a pitcher & chill for a minimum of 3 hours. This can be made the day before.

4. 4

   Before serving, top with chilled, chopped veggies, fresh parsley and 1⁄2-1 tsp Lebne, sour cream, Greek yogurt or vegan alternative. Sprinkle parsley on top and drizzle with a little olive oil.