Watermelon Gazpacho
Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen
What goes in
- 4 cupscubed seeded watermelon
- 1cucumber
- 1garlic
- 29.6 mlchopped onion
- 9.9 mllime juice
- 4.9 mlolive oil
- 14.8 mlchopped fresh basil
- 0.6 mlground black pepper
- ½jalapeño pepper (optional)
How to cook it
- Combine 1 cup of the diced watermelon and half of the chopped cucumber in a small bowl, then set aside for texture.
- Add the rest of the watermelon and cucumber to a blender or food processor along with the garlic, onion, lime juice, olive oil, basil, black pepper, and jalapeño if desired, and blend until completely smooth.
- Pour the purée into a large bowl and fold in the reserved diced watermelon and cucumber.
- Chill in the refrigerator until cold before serving.
Kubbord keeps track of the food in your kitchen and tells you what you can cook with it, before anything goes off.
Get notified when Kubbord launches
Kubbord is being tested now. Leave your email and we'll send you one email when it's on Google Play.
On Android? Try Kubbord early →
One email at launch, plus one to confirm your address. Nothing else, and you can leave any time. How we keep it.