Watermelon Gazpacho The Perfect Summer Soup

Cool refreshing watermelon gazpacho is loaded with nutrients from fruits and vegetables. Cold soups are one of the best summer treats and this elegant summer soup is perfect for hot summer days.
Ingredients
3 cups seedless watermelon cut into small pieces
3 Roma tomatoes seeded and diced
1 English cucumber seeded and diced
1 small red onion diced
1 medium-sized red bell pepper chopped
1 clove garlic
¼ cup mint leaves
½ jalapeno peppers remove seeds if you prefer less heat
1 teaspoon of salt adjust per taste
2 teaspoon pepper adjust per taste
3 tablespoons olive oil
2 tablespoons red wine vinegar or sherry vinegar
Method
1. Add watermelon, red bell peppers, tomatoes, red onion, jalapeno chiles, garlic, mint leaves, pepper and salt to taste. Cover and liquefy.
2. Add olive oil, red wine vinegar and pulse.
3. Puree the soup to the desired consistency. You can keep it chunky and coarse or you can blend it until it’s smooth.
4. Taste and season if it needs extra salt or pepper.
5. Refrigerate watermelon gazpacho for at least one hour to 4 hours, so it’s chilled. You can even make it a day ahead and chill it in the fridge.
6. Pour chilled gazpacho into bowls/glasses.
7. Garnish with a few chopped pieces of watermelon, red bell peppers, cucumber, onion, and mint leaves sprig. Sprinkle some ground pepper on top. Drizzle a few drops of olive oil.
8. Serve with some croutons or as it is.
Detailed recipe here: www.currytrail.in/watermelon-...