Ingredients
1.5 pounds cubed fresh watermelon
3 large roma tomatoes, halved and cored*
1 small (1/2 pound) cucumber, peeled and seeded
1 medium red bell pepper, cored
1/2 small red onion, peeled
2 small garlic cloves, peeled
1/3 cup packed fresh mint leaves
3 tablespoons olive oil
3 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1/4 teaspoon ground cumin
1 thick slice of white bread, soaked**, crusts removed
optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients
Directions
1
Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
2
Refrigerate in a sealed container for 4 hours, or until completely chilled.
3
Serve cold, topped with your desired garnishes.
Notes
*To core the tomatoes: Simply scoop out and discard the seeds and any tough white core.
**To soak your bread: Cut away the crusts.Then run the bread under the sink for a second to soak it with water, ring it out completely, and add the bread to the blender or food processor.