Cucumber & Watermelon Gazpacho | Rouxbe Online Culinary School

Ingredients

• 2 cups fresh watermelon juice (alternatively you can blend then strain through a fine sieve)
• 1/2 cup cucumber juice
• 1/2 cup cucumber, peeled, seeded and medium diced
• 1/4 cup red bell pepper, small diced
• 1 cup watermelon cut into small cubes
• 2 tbsp shallot, minced
• 1/2 tsp jalapeño, seeded and minced
• 3 tbsp fresh mint, thinly sliced
• 1 tbsp red wine vinegar
• 2 tbsp lime juice
• 1/2 tsp flaked sea salt