My refreshing gazpacho is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal.
—NICOLE DEELAH NASHVILLE, TN
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime peel
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
1. Puree 3 cups watermelon in a blender. Cut the remaining watermelon into 1/2-inch pieces; set aside.
2. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
HELPFUL HINT
If you don’t have disposable gloves, an easy way to keep the oils from jalapenos off of your skin is to cut, core and seed the pepper under running water. If you like a spicier dish, keep some of the seeds and add them to the soup.