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Watermelon Gazpacho

by Crystal Hatch featured in Refreshing Gazpachos 3 Ways

Inspired by southernliving.com

Ingredients

for 4 servings

  • 6 cups
    watermelon, seeded and cubed (900 g)
  • 1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
  • 1 red bell pepper, seeded and chopped
  • ½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
  • ¼ cup
    fresh mint leaf, plus more sprigs, for garnish (10 g)
  • 3 tablespoons
    balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons
    extra virgin olive oil
    Calories 177
    Fat 7g
    Carbs 29g
    Fiber 1g
    Sugar 23g
    Protein 2g

Estimated values based on one serving size.

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Preparation

  1. Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
  2. While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
  3. Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
  4. Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
  5. Enjoy!
 

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