Watermelon Gazpacho

Name: Watermelon Gazpacho
Ingredients: 3 large tomatoes, diced; 4 cups watermelon, 1/2 roughly chopped, 1/2 diced; 1/2 of a large cucumber, diced; ½ red onion, diced; 1 tablespoon freshly squeezed lemon juice; 1 cup basil, chopped; 1 tablespoon fresh ginger, minced; ½ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil

For a fresh new twist, try watermelon gazpacho instead of the traditional tomato version. This recipe comes from Jenné Claiborne, who was a guest chef at Catskill Animal Sanctuary.

3 large tomatoes, diced

4 cups watermelon, 1/2 roughly chopped, 1/2 diced

1/2 of a large cucumber, diced

½ red onion, diced

1 tablespoon freshly squeezed lemon juice

1 cup basil, chopped

1 tablespoon fresh ginger, minced

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

Place half of the diced tomatoes, 1/2 of the watermelon, the cucumber, and red onion into the blender along with the lemon juice, basil, ginger, salt, and pepper. Blend until lightly pureed, or your desired soup texture is reached. Add the remaining tomatoes and watermelon, along with the olive oil, and pulse a few times to blend into a chunky texture.

Season to taste with more salt and pepper. Enjoy right away, or place in the refrigerator for the flavors to marry.