Watermelon Gazpacho
Fresh tomatoes are usually the base for this cold summer soup, but watermelon can be used, too! If you have both tomato and watermelon on hand, you can use a combination of both.
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Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 3 cups watermelon, seedless, cubed
- 1 medium cucumber, peeled, chopped, divided
- 1 clove garlic, minced
- 2 tablespoons onion, chopped
- 2 teaspoons lime juice
- 1 teaspoon olive oil
- 1 tablespoon basil, chopped
- 1/8 teaspoon black pepper
- 1/2 medium jalapeño pepper, seeded and chopped (optional)
Directions
- In a small bowl, mix 1 cup of cubed watermelon and 1/2 cup of chopped cucumber; set aside. This will be used as a garnish.
- Add remaining ingredients to a food processor or blender and process until pureed.
- Transfer all ingredients to a large bowl and stir.
- Refrigerate until ready to serve. When serving, add about 2 tablespoons of the reserved watermelon and cucumber to each bowl.
Recipe Tips
Serve as an appetizer or easy summer meal.
Nutrition Facts
Watermelon Gazpacho
Amount Per Serving (1 cup eachg)
Calories 58
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 3mg
0%
Potassium 227mg
6%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
4%
Sugars 8g
Protein 1g
2%
Vitamin A
15%
Vitamin C
24%
Vitamin D0%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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