How to make Watermelon Gazpacho Soup

For all you summer lovers that enjoys a good bowl of soup. Summer's here and most of you really don't want to be cozying up with a hot bowl of soup right? Well, let's switch it up a bit this summer and make a hearty bowl of cool [Watermelon Gazpacho Soup].

Difficulty: Moderate

Instructions

Things You'll Need:

• 8 cups finely diced seedless watermelon 1 medium cucumber, peeled, seeded and finely diced 1/2 red bell pepper, finely diced 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley 3 t

1. 1. 8 cups finely diced seedless watermelon
   2. 1 medium cucumber, peeled, seeded and finely diced
   3. 1/2 red bell pepper, finely diced
   4. 1/4 cup chopped fresh basil
   5. 1/4 cup chopped flat-leaf parsley
   6. 3 tablespoons red-wine vinegar
   7. 2 tablespoons minced shallot
   8. 2 tablespoons extra-virgin olive oil
   9. 3/4 teaspoon salt

2. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness;

3. transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
   Yield: 6 servings

Tips & Warnings

• Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of. The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.