Tomato y Red Pepper Watermelon Gazpacho
Now Serving Summer in a Bowl
Ingredients
- 1 Cucumber peeled and diced
- 1 Yellow Bell Pepper peeled and diced
- 1/2 Red Onion peeled and coarsely chopped
- 16 oz Bernard's Gourmet Roasted Tomato Y Red Pepper Salsa
- 1 1/2 Tbsp Mint coarsely chopped
- 2 Tbsp Honey
- 1 Lime juiced
- 4 cups Watermelon peeled, seeded and coarsely chopped
- 1 cup Watermelon Balls (for garnish) Use 1" melon baller
Instructions
- Cut watermelon in half and make about 21 1" melon balls
- Cut remaining melon into large diced pieces
- Place all ingredients in blender except melon balls
- Blend until desire consistency is reached
- Refrigerate for a minimum of two hours, or overnight to allow flavors to mix
- Stir to mix prior to serving
- To serve, place watermelon balls into bowl. Pour gazpacho over watermelon balls to desired level. Garnish with fresh mint