### TranslatedIngredients: 2 Tomatoes - roughly chopped,2 cups Watermelon - fresh,2 Cucumbers - peeled and diced,1 Serrano Pepper - roughly chopped,1 teaspoon Red Wine Vinaigrette,1 tablespoon Extra Virgin Olive Oil - omit for cholestrol friendly,Salt and Pepper - to taste,sprig Basil leaves - for garnish ### PrepTimeInMins: 15 ### CookTimeInMins: 30 ### TotalTimeInMins: 45 ### Servings: 2 ### Cuisine: European ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making Watermelon And Cucumber Gazpacho, start by chopping watermelon, tomatoes and cucumber. Once all the ingredients for the gazpacho are ready, add all the ingredients into the blender  and blend to make a smooth puree. Check the salt and spices, and adjust to suit your taste. You can also add more olive oil to bring out more flavors of the Watermelon Gazpacho. Once the Gazpacho is ready, refrigerate the soup and serve chilled.When you are ready serve, pour the Watermelon Gazpacho into the serving bowls. Garnish with olive oil, basil, chopped cucumber, crushed pepper and feta cheese. Serve Watermelon and Cucumber Gazpacho along with Herb Mushroom Bruschetta and Vegetable Tartlets on a warm summer afternoon.
