Looking for something fun to serve at your picnic this weekend? Try these fun appetizers ... tiny cups of gazpacho sweetened with fresh watermelon!
This recipe should be made a day ahead of serving to let the flavors develop, which works perfectly for a party, so you can enjoy your guests instead of slaving in the kitchen! Just combine everything in a blender or food processor and refrigerate overnight. Serve cold.
Watermelon Gazpacho Shooters
2 medium green peppers
2 cucumbers, peeled
3 cups watermelon
1 jar strained tomatoes (24 oz)
2 Tbsp minced garlic
1/2 can tomato paste
juice of 2 lemons
1/2 cup olive oil
1/4 cup white wine vinegar
Rough chop, then combine all ingredients in a blender or food processor. (Note: when working with a blender, make sure your liquids are at the bottom of the pitcher -- it works better.) This recipe feeds a crowd, and you may need to work in two batches, reserving the first batch in a large mixing bowl while you make the second. I covered my largest mixing bowl with plastic wrap to store in the fridge overnight. Serves anywhere from 10 - 30 people, depending on the size cup or bowl you choose.
Shared with Slightly Indulgent Tuesday, Hearth and Soul Hop, Fat Tuesday, Allergy Friendly Labor Day, Weekend Wrap Up, Allergy Friendly Summer, Gluten Free Recipe RoundUp, Traditional Tuesday, Tuesday's Table, Gluten Free Tuesday, and Home.