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Watermelon Gazpacho With Jicama

serves 6

This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill.

This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.


1 jalapeƱo pepper, seeded
2 cloves garlic
1 red onion
2 cups jicama, peeled and chopped
6 cups chopped watermelon
1 lime, juiced
Fresh parsley or cilantro, for garnish


prep: 10 minutes
total: 15 minutes, plus several hours refrigeration


food processor


Clean and prep all the vegetables and fruit. Coarsely chop jalapeno, garlic and onion and pulse in a food processor until fine. Add jicama, process, then add watermelon 2 cups at a time. Process until nearly smooth. Stir in lime juice and pour into glass bowl or serving dishes. Cover and chill several hours or overnight. Garnish with fresh parsley or cilantro.

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