Watermelon Gazpacho


4 small radish

1 small onion (Vidalia preferred)

1 yellow pepper

1 pint cherry tomatoes

4 cups watermelon

2 small zucchini

1/4 tsp Chipotle

1/4 cup lemon juice

1/2 tsp Cumin

1 tsp worstershire

1/4 cup rice wine vinegar

2 cups tomato juice

2 minced garlic cloves

1/4 cup fresh cilantro or 1 Tbsp dried Cilantro

1 tsp Mint

1/4 cup fresh parsley or 1 Tbsp dried Parsley



Keep 1/8 of the vegetables out to dice as garnish and pulse the remaining ingredients until smooth.  Let sit a minimum of 30 minutes in the fridge before serving. 


Chef Geoff's Notes:  Special thanks to Jane's Adventures in Dinner