Watermelon Gazpacho a la FYC

Ingredients

• 1 medium Green pepper diced
• 2 medium Seedless cucumbers peeled and diced
• 1 medium Red or sweet onion diced
• 1 medium Watermelon reserve extra juice for wet mix
• 1 14 oz. can Peeled tomato in juice squeeze by hand to crush
• 1 14 oz. can Tomato juice
• 2 tablespoons balsamic vinegar
• 2 large Lemons juiced
• 1 tablespoon Rice wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• 1/4 cup blend of basil & parsley chopped
• Salt and pepper to taste
• Tabasco optional

Instructions

1. 1. For wet mix: Combine all liquids and sugar in large bowl and whisk until smooth and sugar is dissolved. Refrigerate mix.
2. 2. Dice vegetables. When knife work is complete, stir everything together. Any extra watermelon and juices can be crushed and squeezed into the mix (the more watermelon meat and juice the better!!).
3. After all is combined and seasoned, place 25% of mix in a blender and pulse a couple times until finely chopped and frothy but not pureed. Then pour mix back into bowl. Check for seasoning and serve chilled.