Recipes

Watermelon Gazpacho with Avocado and Pepita Crunch

Hot days mean cold soup and this gazpacho with its watermelon spin does it right!
By Chef Laura Briscoe
Watermelon Gazpacho with Avocado and Pepita Crunch

Summer is HOT, but this cold classic, with its watermelon spin, is designed to keep you cool.  From first taste to last slurp, this is a delicious way to "chill".  Finish it with Pepita Crunch for an extra, well, crunch!

Watermelon Gazpacho with Avocado and Pepita Crunch

By Chef Laura Briscoe
Prep time:15 minutes
Cook Time:None
Servings:Makes 2 quarts

Ingredients

  • 1 small sweetheart (personal) watermelon, peeled and in large chunks
  • 1 hot house (English) cucumber, chopped
  • 1 Fresno pepper (red jalapeño), chopped
  • 1/2 of 1 small red onion
  • 2/3 cup tomato juice
  • 1/4 cup extra virgin olive oil
  • 1/4 cup sherry vinegar
  • Kosher salt to taste
  • Avocado, in small "pearls" or small dice
  • 1/2 T per serving of Pepita Crunch

Instructions

  • In a large blender, purée the watermelon until smooth. Place in a large mixing bowl.
  • In same blender, blend the cucumber through vinegar. Strain to remove any lingering seeds. Add to watermelon.
  • Adjust seasonings as needed and chill.
  • When ready to serve, top with small pearls of avocado and sprinkle liberally with Pepita Crunch.

Referenced products

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Pepita Crunch Salad Topper
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Pepita Crunch Salad Topper

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Sunflower Crunch Salad Topper
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Sunflower Crunch Salad Topper

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