Watermelon Gazpacho

Ingredients

The soup

• 3 cups seedless watermelon, cut into cubes
• 3 cups cucumber, peeled
• 1 red bell pepper rough chopped
• ¼ cup red onion, roughly chopped
• 1 large red tomato, quartered
• 1-2 cloves garlic
• ½ teaspoon coriander
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon paprika (not smoked)
• ¼ teaspoon cayenne or piment d’ ville
• 4 tablespoons sherry vinegar or red wine vinegar
• 2 tablespoons olive oil
• ½ cup Italian parsley or mint, finely chopped

Toppings

• ½ cup finely diced watermelon
• ½ cup finely chopped cucumber
• ½ cup finely chopped red or yellow bell pepper
• 1-2 tablespoons finely diced red onion
• 1-2 tablespoons finely diced jalapeño
• ½ cup halved or sliced cherry tomatoes
• ½ cup sliced radishes
• 1 whole avocado, sliced
• 1 handful microgreens
• to taste fresh herbs, edible flowers
• to taste olive oil for drizzling
• to taste Aleppo or urfa biber

Instructions

Nutrition Facts (estimated)