Ingredients
1½lbsfresh watermelon
3large roma tomatoes,halved and cored
1small cucumber,(½ pound) peeled and seeded
1medium red bell pepper,cored
½small red onion,peeled
2small garlic cloves,peeled
⅓cupfresh mint leaves,packed
3tbspolive oil
3tbspsherry vinegar
1tspfine sea salt
½tspfreshly-cracked black pepper
¼tspground cumin
1thick slice of white bread,soaked, crusts removed
homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients,for garnish, optional
Preparation
Combine all ingredients together in a blender or food processor. Puree for about 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed.
Refrigerate in a sealed container for about 4 hours, or until completely chilled. Serve cold, topped with your desired garnishes.
