This Cool Watermelon Gazpacho with Asiago Shavings is a great summer soup that takes a refreshing spin on traditional gazpacho. When you mix sweet watermelon, crunchy vegetables, and the savory kick of Asiago cheese, you get a delicious and refreshing flavor. Great for hot days or as a unique starter for a special event.
Ingredients: 6 cups diced seedless watermelon. 1 cucumber, peeled and diced. 1 red bell pepper, diced. 1/2 red onion, finely chopped. 2 cloves garlic, minced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint, chopped. 3 tablespoons red wine vinegar. 2 tablespoons extra virgin olive oil. Salt and pepper to taste. 1 cup chilled vegetable broth. 1 cup Asiago cheese, shaved for garnish.
Instructions: Put watermelon, cucumber, red bell pepper, red onion, garlic, cilantro, and mint in a blender. Mix until it's smooth. Olive oil, salt, and pepper should be added. Mix it up again by blending. Add the chilled vegetable broth and mix it in after moving the mixture to a large bowl. Put the soup in the fridge for at least two hours to cool it down. Pour the gazpacho into bowls and top with Asiago shavings before serving. If you want, you can add more mint and cilantro as a garnish. Enjoy! Serve cold.
Prep Time: 15 minutes
Cook Time: 0 minutes
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