Chef Jeff makes fresh watermelon gazpacho

Chef Jeff is in the East Idaho News kitchen whipping up some watermelon gazpacho. This Spanish cold soup served with fresh ingredients is perfect for a hot summer day. Watermelon is what makes it so unique!

Ingredients

• 4 c. watermelon, cubed
• 1 english cucumber, diced, reserve half
• 3 medium tomatoes, diced, reserve half
• 1 bunch green onion, chopped, reserve half
• 1 tsp. garlic, minced
• 1 tsp. ginger, minced
• ¼ c. fresh basil, chopped
• ¼ c. rice vinegar
• 1 tbsp. honey
• 3 tbsp. olive oil
• ½ jalapeno, seeded and chopped (optional)
• Kosher salt and pepper to taste
• 1 avocado, sliced for garnish

Directions

• 1. Set aside the reserved half of the cucumbers, tomatoes, and green onion. Place the remaining half in a blender with the watermelon, garlic, ginger, basil, jalapeno, vinegar, honey and olive oil. Blend until smooth. Taste and season with salt and pepper.
• 2. Pour into a storage container and add the reserved chopped veggies. Refrigerate 4 hours or overnight.
• 3. Serve cold, drizzled with a little olive oil, sliced avocado, or a dollop of sour cream.

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