Watermelon Gazpacho - Great For A Summer Tea - Summer Soups

Watermelon Gazpacho

Makes 8 cups

8 cups pureed watermelon (approximately 2 quarts cubed or ½
large watermelon)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped English cucumber
1 cup coarsely chopped red onion
¼ cup fresh cilantro leaves
¼ cup fresh lime juice

Garnish: fresh cilantro leaves

• In the work bowl of a food processor, combine watermelon,
bell pepper, cucumber, onion, cilantro, and lime juice, and pulse
until finely chopped. Transfer mixture to an airtight container,
and refrigerate for several hours until cold.

• Serve cold.
• Garnish individual servings with a sprig of fresh cilantro, if
desired.

When we were at Tilly Mint's Tea Room we had cold cantaloupe soup and it was great.

Ran across this recipe and thought that it sounded good.

These Summer Soups are so nice served at Afternoon Tea Time.

Christy