Spring is in full swing, and with warmer days ahead, the Morrison Chefs have you covered with a tasty, new twist on an old favorite, watermelon. Watermelon can satisfy a sweet tooth, help with digestive health and keep you hydrated on a hot day with its electrolyte-infused qualities.
You may have enjoyed watermelon sliced or diced, but check out the recipe below for a new take on this delicious fruit.
Watermelon Gazpacho
Makes 4 servings
- 1 large tomato
- 1/2 jalapeño pepper
- 2 cups cubed fresh watermelon
- 1 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 cucumber, seeded and diced
- 2 tablespoons minced fresh cilantro, plus more for garnish
- Kosher salt and freshly ground black pepper
- 1/4 cup crumbled feta cheese
- 1/2 jícama diced
Instructions:
In a blender, puree the tomatoes, jalapeno, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, ½ cucumber and cilantro and season with salt and pepper. Puree until smooth. Pour into chilled bowls and garnish with diced watermelon, jicama, cucumber, and cilantro. Serve.
