Watermelon Gazpacho
Juicy sweet watermelon goes savory in this summery no-cooking-required soup. A slight spicy bite comes from jalapeños and red onions, while tomatoes and tart lime juice provide acidity. Plenty of herbs and olive oil lend a fresh, grassy note, with cucumbers bolstering the melon backbone. And the basil lime sorbet is a fun and refreshing garnish - especially when served with a glass of your favorite Papapietro Perry Pinot Noir!
Ingredients and Directions
**INGREDIENTS**
- 5 c. watermelon peeled, seeded & chopped
- 1 c. watermelon finely diced
- 2 ½ c. tomatoes, seeded & chopped
- 1 T. jalapeno pepper, seeded & chopped
- ½ c. cranberry juice
- 1 c. cucumber, peeled, seeded & diced
- ½ c. celery, diced
- ¼ c. red onion, diced
- ¼ c. fresh parsley, minced
- 1 T. lime juice
- 2 T. sherry vinegar
**DIRECTIONS**
Combine 5 c. watermelon, tomatoes, jalapeno and cranberry juice in a blender and puree until smooth. Add cucumber, celery, onion, parsley, diced tomatoes & diced watermelon to watermelon puree. Refrigerate for 2 hours or the day ahead.
Add vinegar and lime juice right before serving. Serve with Basil Lime Sorbet (see below).
**Basil Lime Sorbet**
- 1 c. water
- 1 c. sugar
- ¾ c. fresh lime juice
- 20 fresh basil leaves, minced
Combine the water and sugar in a saucepan. Cook over medium heat until the sugar is completely dissolved. Add lime juice and basil. Blend until smooth. Pour into a container and freeze – at least 2 hours.
Break into pieces and put into blender until smooth. Put in a container, cover and return to freeze until ready to serve.
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