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Chilled Watermelon Gazpacho Soup

A must for all who live here in Colorado and are blessed to get the Rocky Ford Watermelons this time of year! A completely refreshing start to any meal and pairs nicely with fish, poultry or meat a entree. A little chopping and blending at your end...and this savory soup comes together fairly easily.



2 red jar roasted  peppers, seeded, membrane removed and cut into small pieces

2 yellow jar roasted pepper, seeded, membrane removed and cut into small pieces

(If you cannot find the yellow jar roasted peppers replace with another 2 red roasted red peppers).

7 lbs. seedless watermelon

1 English cucumber, cut into ¼ inch pieces

3 celery stalks, cut into ¼ inch pieces

½ small red onion, finely chopped

¼ cup mint leaves, finely chopped plus extra leaves in clusters for final touch at end

5 fl oz freshly squeezed lime juice

¼ cup red wine vinegar


Cooking Directions:

Finely chop 1 cups worth of the watermelon into th e1/4 inch cubes and set aside. Combine with the peppers, cucumbers, celery and onion. Cover and refrigerate until required.


Chop the remaining watermelon, put into a blender and blend until smooth — you may need to do this in batches. Transfer to a large bowl and stir in the mint, lime juice and vinegar. Add half of the reserved watermelon and vegetable mixture and stir well to combine. Refrigerate the gazpacho and remaining watermelon and vegetable mixture for at least 1 hour, or until well chilled. Serve in bowls or glasses topped with the remaining ladled watermelon and vegetable mixture. Set mint leaves on top.

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