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Watermelon Gazpacho


  • 1 Seedless Watermelon

  • 4 Heirloom Tomatoes

  • 4 Persian Cucumbers

  • 1 Shallot

  • 4 Clementines

  • 2 Limes

  • 1 Lemon

  • 1/2 cup of Olive Oil

  • 1 Habañero Pepper

  • 1/2 cup of Tomato Juice

  • 1 teaspoon Cayenne 

  • 1/2 teaspoon Balsamic Vinegar

  • 1/2 teaspoon Soy Sauce

  • Salt & Pepper


  • 2 Big Pots

  • Hand Blender

  • Strainer

  • Spatula

  • Container for Finished Soup

Cut off the Watermelon rind, and chop into medium sized chunks (small enough for the blender to bite without getting bogged down) and throw into the big pot. Next chop up the tomatoes, throwing away the stems. Add them to the pot. Take 1/2 the peel off the cucumbers, and chop them up as well. Throw them into the pot. Peel and chop the shallot, and throw it in as well.

Douse everything in the pot with 1/2 cup of V8, and proceed to puree everything with the hand blender. Add the oil from a squirter, aiming directly for the vortex of fluid surrounding the spinning blade of the blender.

Taste, and decide if you want to strain the mixture or not. If you want thin, juicy, drinkable gazpacho, then pour the mixture through a strainer into another pot. The strainer will fill up with pulp. Mash the juice out of the pulp with a spatula.  

Once finished, go on to taste and season the gazpacho - adding the citrus juices, salt, pepper, and vinegar and soy sauce if needed.  

Pour everything into a tall pitcher and serve in glasses (if drinkable) or bowls.


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