Watermelon Gazpacho (GF, V, R)
Refreshing addition to the menu on a hot summer day.
Yield: 4 servings
4 cups (1 L) diced watermelon
1 large tomato, seeded
1 green onion, chopped
1 celery stalk, chopped
½ yellow bell pepper, seeded and chopped
Dash of Tabasco, or to taste
Salt and pepper, to taste
Grated cucumber or diced watermelon, for garnish
Put all the ingredients in a food processor and pulse until finely chopped. Add 1/2 water to thin, if needed. Serve cold in bowls topped with grated cucumber or diced watermelon.