How To Make Watermelon Gazpacho
This watermelon gazpacho is a perfect balance of savory and sweet all in one refreshing bowl! Makes a good pair with your grilled meat, salad, or sangria.
Preparation: 15 minutes
Cooking:
Chill Time: 4 hours
Total: 4 hours 15 minutes
Serves:
Ingredients
- 1½lbsfresh watermelon
- 3large roma tomatoes,halved and cored
- 1small cucumber,(½ pound) peeled and seeded
- 1medium red bell pepper,cored
- ½small red onion,peeled
- 2small garlic cloves,peeled
- ⅓cupfresh mint leaves,packed
- 3tbspolive oil
- 3tbspsherry vinegar
- 1tspfine sea salt
- ½tspfreshly-cracked black pepper
- ¼tspground cumin
- 1thick slice of white bread,soaked, crusts removed
- homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients,for garnish, optional
Instructions
-
Combine all ingredients together in a blender or food processor. Puree for about 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed.
-
Refrigerate in a sealed container for about 4 hours, or until completely chilled. Serve cold, topped with your desired garnishes.
Nutrition
- Calories: 132.12kcal
- Fat: 7.32g
- Saturated Fat: 1.03g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.03g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 16.11g
- Fiber: 2.21g
- Sugar: 9.93g
- Protein: 2.26g
- Sodium: 418.95mg
- Calcium: 39.80mg
- Potassium: 352.66mg
- Iron: 1.47mg
- Vitamin A: 91.05µg
- Vitamin C: 42.01mg
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