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"Why not serve gazpacho at your subsequent summer collecting? Start your warm-weather meal with this easy, exciting variation."
- 2 cups 1/4-inch-diced watermelon
- 2 cups orange juice
- 2 tablespoons greater-virgin olive oil
- 1 seedless cucumber, cut into 1/four-inch dice
- 1 small yellow bell pepper, seeded and reduce into 1/four-inch dice
- 1 small onion, reduce into 1/four-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (non-compulsory)
- 3 tablespoons sparkling lime juice
- 2 tablespoons chopped sparkling parsley, basil or cilantro
- Salt and freshly floor black pepper
|Prep :||Cook : 6M||Ready in :|
- Process half cup of watermelon, together with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, at the side of closing substances. Season with salt and pepper to taste. Refrigerate until equipped to serve. (Can be made several hours earlier than serving.)
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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