Watermelon, Peach and Mint Gazpacho

Watermelon, Peach and Mint Gazpacho
 
Parve, Gluten-free, Passover This refreshing summer soup is best served with a watermelon, scallion, and avocado garnish, so don’t skimp on that. For adult guests, I sometimes add a few teaspoons of ice- cold vodka or tequila to the soup. • PREP TIME: 8 minutes; 4 hours to chill • ADVANCE PREP: May be made 2 days in advance • EQUIPMENT: Measuring cups and spoons, cutting board, knife, citrus juicer, small bowl, food processor or blender, large bowl
Recipe type: Dessert
Serves: 10

Ingredients
  • 8 cups (1.3kg) watermelon, cubed and divided
  • 2 large ripe yellow peaches, unpeeled, pitted, and cut into 1½-inch (4-cm) cubes, about 4 cups
  • 1 English cucumber, unpeeled, and cut into chunks
  • ¹⁄³ cup (20g) fresh mint leaves
  • ¹⁄³ cup (35g) chopped red onions
  • 1 tablespoon chopped fresh ginger
  • Juice of ½ lime
  • 1 tablespoon honey
  • ½ teaspoon black pepper
  • 3 scallions, ends trimmed, sliced, for garnish (optional)
  • 1 ripe avocado, cubed, for garnish (optional)

Instructions
  1. • Separate 1 heaping cup of cubed watermelon from the 8 cups (1.3kg) total and chop it into ¼-inch (6-mm) cubes. Set them aside in a small bowl and chill until ready to serve.
  2. • In batches, place the peaches, cucumbers, remaining 7 cups (1kg) watermelon, mint leaves, red
  3. onions, and ginger into a blender or food processor and purée until smooth. Transfer the mixture to a large bowl or container. Add the lime juice, honey, and pepper and stir. Chill the gazpacho for 4 hours or overnight. Garnish with the reserved cup of watermelon cubes, scallions, and avocados. You could also add sliced peaches, small-cubed cucumbers, and diced red onion in whatever combination you prefer.