Tomato Watermelon Gazpacho
Gazpacho
- 1 (28 ounce) can diced tomatoes
- 2 cucumbers, peeled and diced
- 1/2 watermelon, peeled and seeded
- 1 red bell pepper
- 1 large red onion
- 4 garlic cloves
- 3 tablespoons chopped fresh cilantro
- 1 cup V-8® vegetable juice
- 1 cup tomato juice
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 tablespoon champagne vinegar
- Dash bottled hot pepper sauce
- Dash Worcestershire sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coriander seeds
- Pinch cayenne pepper
- Pinch chili powder
- Pinch paprika
- 2 teaspoons almond extract
- Salt and cracked black pepper
- Diced fresh tomatoes; for garnish
- Diced cucumber; for garnish
- Olive oil; for garnish
Coarsely chop cucumbers, watermelon, pepper, and onion. Combine all ingredients and let marinate overnight in refrigerator. In a blender, puree small batches and strain. Adjust seasonings.
Serve in chilled cups, garnished with diced tomato and cucumber. Drizzle with olive oil.
Serves 6