Tomato Watermelon Gazpacho

Ingredients

• Watermelon

  Raw

  1 cup, diced or 152g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Parsley

  Raw

  1 tbsp or 4g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Tomato juice

  Canned, without salt added

  2 cup or 486g

• Vinegar

  Cider

  4 tsp or 20g

• Lime juice

  Raw

  1 tbsp or 15g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. In a large glass bowl, combine the chopped watermelon, veggies, and herbs with the tomato juice, vinegar, lime juice, hot sauce, and Dijon mustard.
2. Season with salt and black pepper to taste, stir well, cover, and refrigerate for at least 2 hours to marinate.
3. Blend the chilled mixture in a blender in batches, pulsing to your preferred texture (smooth or slightly chunky).
4. Taste and adjust seasoning, then chill until very cold before serving. Serve straight from the fridge.