Updated Nov 24, 2014Chatelaine
- Coarsely chop watermelon. It should measure about 4 cups (1 L). Place in a food processor. Slice green onion and celery. Chop green pepper. Add to processor with salt, pepper and juice. Pulse just until small chunks remain.
- Pour into a large bowl or plastic container. Refrigerate at least 3 hours before serving. Ladle into bowls or glasses. Add a spoonful of finely chopped watermelon to each. Sprinkle with chives. Soup tastes best same day it’s made, but will keep well, refrigerated, at least 8 hours.
It takes just minutes to whirl up this refreshing twist on gazpacho. We’ve added chunks of sweet summery watermelon to the traditional tomato base that we instantly created using vegetable cocktail juice – our secret ingredient.
Packed To Go
Pour soup into a Thermos or canning jars, then add tight-fitting lids. Store melon garnish in a small plastic bag. Wrap chives in a damp paper towel, then overwrap with plastic.