Watermelon Gazpacho

6 cups coarsely chopped seedless watermelon
5 ripe tomatoes, cored and quartered
1 tbsp. sweet smoked paprika
1 clove garlic, smashed
½ cup whole toasted macadamia nuts
3 tbsp. balsamic vinegar
1 tsp. minced chipotle
½ sweet white onion, finely diced
1 cucumber, seeded and diced
salt to taste

1. Blend 2 cups of watermelon in a blender until liquified. Add the rest of the watermelon, tomatoes, paprika, garlic, macadamia, balsamic vinegar and chipotle sauce and blend until smooth. Taste and season with salt. Chill for at least 1 hour.

2. Spoon into serving bowls and garnish with the onion and cucumber dice.

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