1 c. Crispin Light
4 c. Watermelon
1 Large Cucumber
3 Stalks Celery
1 Red Pepper
1 Clove Garlic, smashed
Juice from 1 1/2-2 Limes
1/4 c. Cilantro, loosely packed
1 tsp. Ground Coriander
1/4 c. Mint (I used orange mint), loosely packed
4 tsp. Ginger White Balsamic Vinegar (Alessi makes this- can sub White Balsamic)
1+ tsp. Kosher Salt to taste
1/2+ tsp. Fresh Ground Pepper to taste
Keep this in mind; people have different preferences on how they like the consistency of their gazpacho. I like mine chunky so I have something to feel like I'm eating- because of this I set aside a good amount of the veggies and did a fine dice on them, adding them in later.
1) Start by prepping your ingredients. Roughly chop the tomatoes, discard the seeds. Cube the
watermelon except for 1 cup- reserve that and dice to add in later. Peel and cut the cucumber lengthwise into quarters- cut down the length of the cucumber to remove the seeds. Roughly chop the celery and red pepper. Smash your garlic. Then toss it all into a big bowl (unless you are reserving bits for later, then keep chopping friend).
2) In the bowl- add in the lime juice, vinegar, salt, pepper, coriander, mint, and cilantro. Toss to combine.
3) Working in batches to accommodate your food processor, add in the veggie mix and pour in just enough cider to get the mixture going. Blend until the desired consistency is reached. Repeat until all is blended. If you reserved any veggies add them in now with the reserved watermelon.
4) Stir to combine. Taste and adjust the salt/pepper and lime/vinegar as necessary. Enjoy!