We had friends over for dinner last night and I wanted to keep going with my gazpacho kick of late. It’s such a great way to pack in a ton of veggies and a great solution to hot summer nights. I decided to go to Whole Foods and see what looked good. They had a sale on seedless watermelons. I was inspired.
Again, it couldn’t have been easier. I pureed two small seedless watermelons (NOTE- do the food processing in batches unless you have a big processor. I made the mistake of putting too much in at once and it leaked everywhere). Once the pureeing was done, I put in a bunch of cilantro, mint. Then I added onion and some salt and pepper. I mixed that into the watermelon puree. I then put in a cucumber, half of a red and orange pepper, three sticks of celery. A little more salt and pepper, a tablespoon of olive oil and a splash of red wine vinegar.
If you want a more precise recipe- this one on Epicurious is almost exactly like mine (total coinsidence!) and you can follow it more to a T.
I served the soup in little mugs with a dollop of Greek yogurt, a slice of avocado and a little chopped cilantro. It was delicious and so easy.
What are your favorite gazpacho ingredients?
Watermelon Gazpacho
Catherinemm
The Chicago Foodie 
I think you should post a loose recipe for the gazpacho served last night. The cabbage, consistency, depth, flavor, aroma and lightness were absolutely perfect. I can’t wait to have leftovers for dinner tonight.