Summer Fresh Gazpacho with Cucumber Topping
Summer Fresh Gazpacho:
In a large bowl, combine tomatoes, watermelon, peppers, onion, cucumber, garlic, salt, and black pepper. Transfer about half of the mixture to a blender or food processor. Add lime juice and water. Cover and blend or process until smooth. Return to the remaining tomato mixture; stir until combined. Cover and chill 4 to 24 hours.Advertisement
To prepare the Cucumber Topping: In a small bowl, combine cucumber, onion, and salt. Cover and let stand 30 minutes. Transfer to a colander; rinse with cold water and drain well. Return to small bowl. Stir in vinegar and lime juice.
Press vegetables down into liquid. Cover and chill 4 to 24 hours, stirring once or twice.
Before serving, in a small bowl combine yogurt and honey. Drain cucumber topping. Serve soup with yogurt mixture, cucumber topping, and mint.