Chilled Watermelon Gazpacho Soup
Servings: 4 servings
Calories: 107kcal
Chilled Watermelon Gazpacho Soup is a sweet and savory bowl of healthy and nutritious deliciousness that you can have on your table in less than 20 minutes.
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Ingredients
- 6 cups seedless watermelon chopped
- 1 cucumber peeled, seeded and chopped
- 1 jalapeno pepper seeded and chopped
- 1 tomato large, core removed and chopped
- ½ onion or shallot chopped
- 2 tablespoon fresh lemon juice
- 2 tablespoon red wine vinegar
- 2 tablespoon olive oil
- 1 tablespoon basil fresh or can substitute dried
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Roughly chop the watermelon.
- Peel the cucumber. (If you are using an English or hothouse cucumber, you do not need to peel it.)
- Seed the cucumber by cutting it in half lengthwise and scooping out the seeds and gelatinous pulp with a spoon. Chop.
- Remove the core of the tomato by inserting a knife at an angle around the stem-end and removing the core. Chop.
- Place all ingredients in a blender and puree until the mixture is smooth.
- Cover and refrigerate until chilled or ready to serve.
- To serve, spoon the gazpacho into bowls and garnish with cut up cucumber and basil if desired.
Notes
Tips: To serve watermelon gazpacho as a starter or appetizer, pour into shot glasses or small glasses and serve as shooters.
Watermelon Gazpacho can be served immediately, but it is better if allowed to chill at least 30 minutes.
Even seedless watermelon have a few small seeds. Don't worry about trying to remove them.
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Nutrition
Calories: 107kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 143mg | Potassium: 185mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1450IU | Vitamin C: 30.5mg | Calcium: 30mg | Iron: 0.9mg
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