Watermelon gazpacho

Now in theory, we have to start reaching the warmth, always good to have a starter cooler, such as salads or gazpacho.

The gazpacho can be made with different ingredients, the best known is the Andalusian gazpacho, but so we can prepare with other vegetables such as cucumber.

Now that we really like to try different recipes, transforming traditional recipes with a modern twist. As can be lifelong gazpacho, but adding some fruit, such as watermelon, strawberries, melons, etc..

In my house are used to being guinea pigs, and this time they have had to try the watermelon gazpacho. Liked the result, because the watermelon to be a very fresh fruit, brings them to the point of freshness gazpacho.

Also on hot days, we need to take something cool and we provides moisture, so badly needed as we tighten the sun.

Preserving the gazpacho is very simple, because we can keep for a couple of days in the cold, in an airtight container so that you blend flavors and aromas in the fridge. In fact, when it is richer, is after 24 hours after preparation, since all the ingredients have exchanged flavors.

A first course or appetizer rather chilly
ingredients
     600g ripe tomato
     Watermelon 300g skinless
     35g chives
     40g green pepper
     1 small clove garlic
     1 tablespoon extra virgin olive oil
     1 tablespoon of vinegar
     2/3 of a teaspoon of salt

instructions
     Wash well the tomato and peppers.
     If we like to be very thin gazpacho, we can peel the tomatoes, but the chop and put them in the bowl of the mixer, and chop fine.
     We incorporated the blender cup green pepper, onion and garlic. Grind in a blender.
     Now remove the watermelon rind, and chopped and put back to grind in a blender until you get to stay thin.
     Add salt, oil and vinegar, and return to beat until well blended.
     We keep in the fridge and consume rather chilly.

Notes
Watermelon can use the seedless