Traditionally, gazpacho is made by grinding down the vegetables with a mortar and pestle, which, and I speak for just about everyone in the 21st century, is easily and happily replaced with a food processor. This version of gazpacho, made with watermelon, is perfect for cooling down on a hot spring day!
1 small (5-6 pound) seedless watermelon
1 seedless cucumber, peeled and coarsely chopped
1 red bell pepper, seeded, deveined, and chopped
1 jalapeño pepper, seeded, deveined, and minced
½ small red onion, coarsely chopped
½ cup fresh mint leaves, plus mint sprigs for garnish
4 tablespoons Neocell Derma Matrix
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Kosher or fine sea salt
Freshly ground black pepper
Remove the rind from the watermelon. Finely chop about 1 cup of watermelon and reserve for garnish. Coarsely chop the rest of the watermelon and place in a food processor along with the cucumber, bell pepper, jalapeño pepper, red onion, ½ cup mint leaves, Neocell Derma Matrix, vinegar, and oil. Pulse until the mixture is mostly smooth. Season to taste with salt and pepper.
Serve in bowls, garnished with the finely chopped watermelon and mint sprigs.
Karen Pendergrass is an ENTP who is an enthusiast in a myriad of areas including Agricultural Sustainability, Applications of Bacteriotherapy, Autoimmunity, Color Theory, Hard Determinism, Social Technologies, and Social Engineering.
She is the Founder of the Paleo Foundation, the International Paleo Movement Group (IPMG), author of the not-yet-published Sustainability Diet, and Founder of DinnerCrasher.com.