SERVES 4 TO 6
A unique twist on classic tomato gazpacho, this chilled watermelon soup is almost like having dessert for dinner.
6 CUPS CHOPPED WATERMELON
2 LARGE SEEDLESS CUCUMBERS, DICED
2 GREEN ONIONS, CHOPPED
½ CUP RICE WINE VINEGAR
¼ CUP FRESH CHOPPED CILANTRO LEAVES
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
3 TABLESPOONS CHOPPED FRESH MINT LEAVES
1. In a large bowl, combine all of the ingredients. Stir well and then cover and chill for 2 hours.
2. Mash the chopped watermelon using the back of a wooden spoon. Serve cold.