Thai Watermelon Gazpacho

Presented by Kim Miner, Roots


1 teaspoon chili pepper, diced 
pinch of cayenne
1 teaspoon fresh ginger, peeled and grated
1 large tomato, peeled and chopped
2 cups watermelon, diced
1 tablespoon red onion, diced
1 teaspoon red wine vinegar
1/4 cup extra virgin olive oil
1/2 cucumber, peeled, seeded and diced

Basil Chiffonade
Chopped Mint
Lemon Zest
Crumbled Goat Cheese


1- Place all the ingredients in a blender and blend until smooth. Top with basil, mint, lemon zest and crumbled goat cheese.