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82% would make again

Watermelon Gazpacho

Tasty Team

Ingredients

for 4 servings

  • 6 cups watermelon (900 g), seeded and cubed
  • 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 (10 g), plus more sprigs, for garnish
  • 3 tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Info

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    Calories 177
    Fat 7g
    Carbs 29g
    Fiber 1g
    Sugar 23g
    Protein 2g

Estimated values based on one serving size.

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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