For me, culinary creations are a journey, not a destination as was the case with the creation of this delicious chilled soup which came about when I realized I was fresh out of peppers, but full of improvisational ingredients.
This soup is super simple to prepare and with temperatures soaring all week here in Socal makes a refreshing snack anytime or even a great starter to any breakfast, lunch or dinner.
Serve plain or sprinkle with a little Zen seasoning to kick up the spice or even add a dollop of Greek yogurt for for a creamier taste.
INGREDIENTS
5 Cups Watermelon---4 Cups chopped rough and 1 Cup diced to 1" cubes with seeds removed
1 Cup Persian Cucumbers, diced
1 Cup Green Apple, diced
½ Cup Inner Celery Stalks, diced
¼ Cup Fresh Mint, finely chopped
1 ½ T Fresh Ginger, finely grated
¼ t Sea Salt
3 T Fresh Lime Juice
1 T Red Wine Vinegar
2 T Balsamic Vinegar
Zen Seasoning, optional
½ Cup Greek Yogurt or Sour Cream, optional
DIRECTIONS
Puree 4 Cups of watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup of watermelon and next 9 ingredients all chopped to uniform size. Stir to combine. Cover gazpacho and refrigerate until well chilled-- at least 1 hour and up to 4 hours. Divide into bowls and sprinkle with Zen Seasoning and top with sour cream or yogurt if desired.
