Watermelon Gazpacho
Watermelon gazpacho is a wonderfully light summer meal. Made with fresh watermelon, juicy tomatoes, crisp cucumbers and bell peppers, it has just a bit of zing from a bit of jalapeño.
Servings: 6 people
Calories: 102kcal
Ingredients
- 4 cups watermelon purée see notes
- 2 large beefsteak tomatoes chopped and seeded + 2 tbsp finely diced for garnish
- 1/3 English cucumber also known as seedless cucumber + 2 tbsp finely diced for garnish
- 1 red bell pepper chopped + 2 tbsp finely diced for garnish
- 1/2 jalapeño finely diced
- 2 tbsp good quality olive oil divided
- 1/2 small bunch cilantro leaves only + 2 tbsp for garnish
- 2 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Combine watermelon puree, tomatoes, cucumber, bell pepper, jalapeño, red wine vinegar and 1 tablespoon of olive oil in blender. Do it in batches if your blender isn't quite big enough. You can combine it after it's blended.
- Blend until smooth. Add cilantro leaves (reserving some for garnish), salt and pepper. I use at least a teaspoon of salt and a half teaspoon of black pepper. Blend until combined, about 30 seconds. Chill for at least 4 hours. Top with reserved diced vegetables and cilantro leaves. Drizzle with remaining olive oil and enjoy.
Notes
7 - 8 cups cubed watermelon should yield 4 cups of puree. Add it little by little to the blender, if you pile too much in at one time, it won't blend up smoothly. As soon as you have about a cup or two of the watermelon pureed, you can add more at a time.
Nutrition
Calories: 102kcal | Carbohydrates: 13g | Protein: 1g | Sodium: 8mg | Fiber: 2g | Sugar: 10g