Ingredients
- 6 cups (1 kg) watermelon, seeded and cubed
- 2 medium cucumbers, peeled, seeded and cubed
- 1 honeydew melon, cubed
- ¼ cup (6 g) chopped fresh basil
- ¼ cup (6 g) chopped fresh mint
- 2 tablespoons minced shallot
- ¼ cup (6 g) chopped flat-leaf parsley
- 3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon salt (optional)
How to Make It
- Working in batches, combine some of the melons, cucumber, basil, mint, shallot, and parsley in a blender or food processor. Be careful not to fill too high or you will have a mess!
- Puree until smooth. Remove the first batch and pour into a large bowl.
- Repeat process for 2 or 3 more times until all melon has been pureed.
- Stir all together, and mix in the vinegar, olive oil and salt to taste.
