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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:
- To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.
- Refrigerate the gazpacho for at least an hour before serving.
- 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.
Nutrition facts
6 Servings
-
Serving Size
1 & 1/2 cups
- Amount per serving Calories 220
-
Total Fat
18g
- Saturated Fat 2.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 200mg
-
Total Carbohydrate
14g
- Dietary Fiber 2g
- Total Sugars 10g
- Added Sugars 0g
- Protein 2g
- Potassium 420mg
- Phosphorous 45mg
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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