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Watermelon Gazpacho
1 hr 15 min prep time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Watermelon Gazpacho
Cool off from the summer heat with this refreshing watermelon gazpacho! Gazpacho is a chilled soup that requires no cooking and uses fresh, blended vegetables. That makes it a great summer recipe you can serve at your next BBQ.
1 hr 15 min prep time
6servings
1 & 1/2 cups
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Step-By-Step Instructions:
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Place watermelon, cucumber, bell pepper, tomatoes, shallot, jalapeño, vinegar, olive oil, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust seasonings if needed.
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Refrigerate the gazpacho for at least an hour before serving.
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To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.
Nutrition facts
6 Servings
-
Serving Size
1 & 1/2 cups
- Amount per serving Calories 170
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 220mg 10%
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Total Carbohydrate
22g
8%
- Dietary Fiber 4g 14%
- Total Sugars 13g
- Added Sugars 0g
- Protein 3g 6%
- Potassium 495mg 11%
Ingredients
seedless watermelon (cubed)
4 cup
cucumber(s) (peeled and seeded)
1
red bell pepper (chopped)
1/2
tomato(es) (cored, seeds and membranes removed)
4 med
shallots (chopped)
1/2
jalapeño pepper (trimmed and seeded)
1 small
sherry vinegar
1 tbsp
olive oil
1/4 cup
salt
1/2 tsp
black pepper
1/8 tsp
fresh basil (julienned )
1/4 cup
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