30 minutes
A refreshing and vibrant gazpacho made with watermelon, ripe tomatoes, and avocado, perfect for a summer appetizer or light meal.
Ripe Tomatoes, cored and chunked
0 lb
Crusty Baguette, day-old, torn into pieces
0 oz
Seedless Watermelon, diced
cups
Cucumber, peeled, seeded, and sliced
each
Red Onion, chopped
tablespoons
Garlic Clove, grated or minced
each
teaspoons
to taste
Ice Cube
each
Avocado, peeled and diced
each
1. Blend Gazpacho Ingredients
In a blender, combine the tomatoes, olive oil, bread, half of the diced watermelon, cucumber, red onion, garlic, salt, pepper, and the ice cube. Blend the mixture until it becomes smooth and cohesive, with no large chunks remaining.
2. Chill Gazpacho
Transfer the blended gazpacho to the refrigerator and chill for at least 15 minutes, allowing the flavors to develop. For enhanced taste, you can let it chill for up to six hours.
3. Serve with Garnishes
Pour the chilled gazpacho into bowls and garnish each serving with the remaining diced watermelon and avocado. Enjoy the balance of sweetness from the watermelon with the creamy texture of the avocado.
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