Watermelon and Tomato Gazpacho with Chimichurri Sauce

And easy vegan and gluten free Watermelon and Tomato Gazpacho with Chimichurri Sauce. Perfect for hot Summer nights!

For the Chimichurri Sauce
1 cup loosely packed fresh parsley
1 cup loosely packed fresh cilantro
1 tablespoon fresh oregano
1 tablespoon red wine vinegar
1 garlic clove, peeled
Zest from 1/2 lime
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper flakes
About 1/4 cup extra-virgin olive oil

For the Gazpacho
4 cups cubed watermelon
2 lbs tomatoes, seeded, cored and roughly chopped
1 red bell pepper, seeded, cored and roughly chopped
1/2 large cucumber, peeled and roughly chopped
1/2 cup chopped and peeled red onion
2 garlic cloves, peeled
1/4 jalapeño pepper, roughly chopped
2 tablespoons red wine vinegar
1 tablespoon fresh squeezed lime juice
1/2 tsp. salt
1/2 tsp. black pepper

View the full recipe at Floating Kitchen →