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Pink Gazpacho

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4 cups seedless watermelon, divided

1 cucumber, peeled and seeded, divided

1 pound organic strawberries, hulled, divided

¼ cup cilantro, chopped

½ Serrano pepper, seeds removed and diced

1 tablespoon fresh lime juice

1 tablespoon shallot, chopped

1 tablespoon mint leaves

Place half of the watermelon, cucumber and strawberries in a

blender with the cilantro, Serrano, lime juice, shallot, and

mint. Blend until smooth and refrigerate for at least 30

minutes to chill. Meanwhile, dice the remaining watermelon,

cucumber and strawberries into ½" cubes. To serve, pour

the soup into dishes and garnish with cut fruit and a few

cilantro leaves.


Traditionally made with tomatoes, this refreshing twist on an

old favorite is great for beating the summer heat. The mix of

savory and sweet flavors and the Serrano's heat against the

cooling cucumber adds a level of complexity to this simple

dish. Try it with diced avocado for a treat!

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