Talk about a surprise summer soup! All the regular gazpacho flavors are prevalent, but the undertones of sweetness from the watermelon balance out this addicting recipe. I like to eat it as is, but the addition of the creamy, rich avocado slice elevates the experience!
Makes 6-8 cups
Prep time: 10 minutes
- 1 ice cold 3 lb. ripe seedless watermelon
- 1 large cucumber, skinned, seeded (or 2 medium)
- 2 large celery stalks
- 1 small head romaine lettuce, trimmed, cut up
- 2 medium, dense, heirloom tomatoes, seeded, chopped
- 1-2 teaspoons minced garlic
- Juice from 1-2 limes, or more to taste
- 2 tablespoons white balsamic or rice vinegar
- 2 tablespoons fresh chopped cilantro, basil, mint or parsley (I used lots of cilantro)
- Sea salt, to taste
- 1 ripe, but not mushy avocado
Steps for choosing a ripe and sweet watermelon:
Look – the shell should be dark green with white striations and a large yellowish patch (field spot) which indicates it sat on the vine longer. The shell should also be dull, not shiny.
Touch – pick it up. It should be heavier compared to other same size watermelons which indicates there’s more water.
Listen – thump or knock on the shell and place your ear close to it to hear a really low, base sound.