Watermelon & Tomato Gazpacho

by Rachael Ray Show Staff 11:00 PM, June 30, 2013

Aired June 30, 2013

Serves 4 to 6 servings
2 cups seedless watermelon
2 pounds peeled ripe tomatoes or 1 32-ounce can San Marzano tomatoes
1/2 seedless cucumber, peeled and coarsely chopped
1/2 medium red onion, coarsely chopped
1 small red bell pepper, seeded and coarsely chopped
1 fresno chili, chopped
1 tablespoon hot sauce
Juice of 1 lime
2 tablespoons aged balsamic vinegar
1/4 cup EVOO Extra Virgin Olive Oil
1/4 cup flat-leaf parsley
Salt and pepper

Combine all ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.

To turn into a summer meal, serve with grilled shrimp for dipping.

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