Cool Off With Watermelon Gazpacho — YES, Please!

Recipe courtesy of Cooking Light

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• On hot summer days, I love to eat light. A few months ago, at a library charity event, I had the most amazing cup of Watermelon Gazpacho catered by the Rolling Pin cafe. I knew this would become my top favorite chilled soups to serve during heat waves. I love to pair this with a strawberry pecan salad topped with raspberry vinaigrette. YUM!  Go ahead and try it out:

• Watermelon Gazpacho
  Yield: 8 cups
  Ingredients:
  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • ½ cup coarsely chopped yellow bell pepper
  • ⅓ cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice
  Preparation:
  Combine first the 10 ingredients, all but the cranberry-raspberry juice. Place half of this watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in the cranberry-raspberry juice. Chill thoroughly.
  ENJOY!
  -BL