1 can (28 oz each) Hunt’s® San Marzano Style Tomatoes
2-1/2 cups watermelon, cubed
1 cucumber, peeled, seeded, diced, divided
1 small red bell pepper, diced, divided
1 small yellow bell pepper, diced divided
1 jalapeno pepper, seeded, diced, divided
1/4 cup red onion
1/4 cup fresh basil (about 1 small handful)
1/4 cup red wine vinegar
3 tablespoons olive oil
1-1/2 teaspoons salt, divided
1/2 teaspoon fresh cracked black pepper, divided
1 tablespoon lemon juice
2 tablespoons chopped fresh dill weed
3/4 cup crumbled feta cheese, queso fresco or goat cheese
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||3 g||13%|
|Vitamin C||64 mg||107%|
|Vitamin A||949 iu||19%|
Pour tomatoes, watermelon, ¾ of the cucumber, ¾ of each the bell peppers, ½ of the jalapeño, ½ of the onion, basil, red wine vinegar, olive oil, 1 teaspoon salt, and ¼ teaspoon pepper into a high-powered blender container. Blend until thoroughly pureed and smooth. Taste and add additional salt and pepper to taste. Cover and refrigerate for at least an hour or up to overnight, to allow the flavors to develop.
Stir together reserved cucumber, bell peppers, jalapeño and onion in a medium bowl. Stir in lemon juice, dill, ½ teaspoon salt, and ¼ teaspoon pepper.
Pour the chilled watermelon gazpacho into cold serving bowls and top with the chopped vegetables and cheese. Serve and enjoy!
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