People sit up and take notice when you carry this cold soup to the table. Watermelon gives it a gorgeous, unexpected color and a sweetness that works well with onion, pepper, and lime juice. For a small-plate party, serve in short, clear glasses with demitasse spoons.
Advertisement
Chilled Watermelon Gazpacho
Rate this recipe!
Ingredients
- 1 small seedless watermelon cubed
- 1 cup cucumber peeled, seeded, and finely diced
- 1 red bell pepper finely diced
- 1 yellow bell pepper finely diced
- 1/2 jalapeno pepper seeded and minced
- 3 stalks celery finely diced
- 1/2 small red onion finely diced
- 1/4 cup fresh mint finely chopped
- 1/4 cup fresh parsely finely chopped
- 1 1/2 limes juiced
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sea salt
Instructions
- Remove rind and cut watermelon into large pieces. (If possible, work over a large bowl to catch juices.) Purée chunks in a blender until smooth. Set aside.
- In a large bowl, toss all remaining ingredients. Pour watermelon purée and any juices over vegetables, cover, and refrigerate until well chilled, at least 1 hour. Taste and season with more salt and pepper or jalapeño. Serve very cold.
Recipe Notes
Nutrition Facts
Chilled Watermelon Gazpacho
Amount Per Serving
Calories 62
% Daily Value*
Sodium 170mg
7%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Protein 2g
4%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 cup): 62 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 15g carb, 2g fiber, 170mg sodium
