How to Make Watermelon Gazpacho | Summer Soups – Garden & Gun

Name: How to Make Watermelon Gazpacho | Summer Soups – Garden & Gun
Ingredients: 6 cups roughly chopped seedless watermelon, plus 2 cups small-diced watermelon for garnish; ¾ cup unsweet-ened 100 percent cranberry juice; 1½ cups small-diced seeded cucumber; 1½ cups small-diced celery; 1 cup small-diced red bell pepper; 3 cups small-diced fresh tomato; ¼ cup thinly sliced green onions; 2 tbsp. seeded and minced fresh jalapeño; ¼ cup torn fresh mint leaves, plus whole small leaves for garnish; ¼ cup chopped flat-leaf parsley; ¼ cup lime juice; 2 tbsp. sherry vinegar; 2 tsp. kosher salt; Freshly ground black pepper, to taste; 2 small-diced avocados for garnish; 1½ cups crumbled feta for garnish

gardenandgun.com

Cool summer soup from a Little Rock institution

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Ingredients

6 cups roughly chopped seedless watermelon, plus 2 cups small-diced watermelon for garnish
¾ cup unsweet-ened 100 percent cranberry juice
1½ cups small-diced seeded cucumber
1½ cups small-diced celery
1 cup small-diced red bell pepper
3 cups small-diced fresh tomato
¼ cup thinly sliced green onions
2 tbsp. seeded and minced fresh jalapeño
¼ cup torn fresh mint leaves, plus whole small leaves for garnish
¼ cup chopped flat-leaf parsley
¼ cup lime juice
2 tbsp. sherry vinegar
2 tsp. kosher salt
Freshly ground black pepper, to taste
2 small-diced avocados for garnish
1½ cups crumbled feta for garnish