Take Heart!
From Christian Vegetarian Association (CVA)

Watermelon Gazpacho
Vegetarian Resource Group

This is a perfect summer recipe! "Fire and ice," spicy-hot yet cool at the same time.


12 pounds watermelon, seeded

2 ounces fresh lime juice

2 each fresh chili, chopped

4 cloves garlic, minced

2 ounces fresh mint, minced

1 1/2 lbs. zucchini, diced

1 lb. bell pepper


  • Puree (in blender or food processor) melon (without rind) until smooth
  • Pour into a large bowl. Return 8 ounces of puree to blender and add lime juice, chili, and garlic.
  • Blend until smooth.Add to large bowl and mix.
  • Slowly add mint, zucchini, and pepper, and mix to combine.
  • Serve chilled.

Yield: 25 two-ounce servings