1red bell pepper, seeded and chopped, divided$1.48
3roma tomatoes, seeded and diced, divided$0.63
1/4red onion, diced$0.30
1jalapeño, seeded and diced small$0.40
1Tbspbasil, minced$0.89
1Tbspparsley, minced$0.12
Instructions
Whisk together sherry vinegar, olive oil, salt, pepper.
Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!