Watermelon Tomato Gazpacho with Chimichurri Sauce

This summer soup is delicious because it has both sweet and savory ingredients, like watermelon, tomatoes, cucumbers, and bell peppers. With its zesty chimichurri sauce on top, this gazpacho is a great way to enjoy lots of different flavors.

Ingredients:

• 6 cups seedless watermelon, diced
• 4 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• For Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

Put watermelon, tomatoes, cucumber, red bell pepper, red onion, and garlic in a blender

If you need to, work in batches to blend until smooth

Add the cilantro, mint, red wine vinegar, and olive oil to a large bowl and mix them in

Add pepper and salt to taste

Put in the fridge for at least two hours to cool down

Put parsley, garlic, red pepper flakes, olive oil, and red wine vinegar in a small bowl

This is the Chimichurri Sauce

Add salt and pepper, and then mix everything together well

Put the gazpacho in bowls and top them with chimichurri sauce

If you want, you can add more fresh herbs as a garnish

Watermelon Tomato Gazpacho with Chimichurri Sauce is a cool and tasty dish