Watermelon Cucumber Gazpacho

By Dawn Larzelier

Serves: 4-6

Idaho watermelons are famous for their sweet, juicy flesh and crisp texture, making them a refreshing summer staple. Jicama, a root vegetable that originated in Mexico, has found a new home in Idaho where its slightly sweet and crunchy texture make it a versatile ingredient in a range of dishes. Meanwhile, Idaho cucumbers are celebrated for their delicate, refreshing taste and firm, crunchy texture, which add a pleasant contrast to salads and soups. Together, these three ingredients form the basis of a delicious and refreshing Idaho watermelon cucumber jicama gazpacho, a cold soup that is perfect for hot summer days.

Categorized: Side Dishes Soups/Salads

Ingredients

7 cups Idaho watermelon, seeded and cut into small chunks, divided
¾ cup jicama, peeled and diced
1 cucumber, peeled and diced
Juice from 1 lime
1 tablespoon Idaho honey
½ teaspoon salt
¼ cup fresh basil leaves

Featured Idaho Produce

Steps

Place 3 cups of the watermelon chunks and 1 chopped cucumber, lime juice, honey and salt in a blender or food processor and puree.
Add additional 3 cups of watermelon chunks and process again until mixture is smooth.
Add the fresh basil and pulse a few times to incorporate the herb.
Pour soup into a large mixing bowl and stir in the 1 cup remaining diced watermelon, remaining ½ diced cucumber and jicama.
Chill soup in the refrigerator for several hours before serving.
Serve in chilled soup bowls and garnish with thin slices of watermelon and basil leaves.

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