Watermelon gazpacho

Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

Nutritional highlights

Watermelon is a low-calorie, hydrating fruit that is a natural high antioxidant food, plus a source of vitamins and minerals that can help fight inflammation.

 INGREDIENTS
  • 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
  • 1 cup peeled, seeded, and diced cucumber
  • 1 cup diced celery (about 2 stalks)
  • 3/4 cup diced red bell pepper (about 1 pepper)
  • 1/4 cup diced red onion
  • 1/4 cup fresh mint leaves, minced
  • 1/4 cup fresh parsley, minced
  • Juice of 1 lime (about 3 tablespoons)
  • 1 1/2 tablespoons sherry vinegar
  • 1 tablespoon jalapeno pepper, minced
INSTRUCTION
  1. Chop the watermelon and put in the blender, puree until mixture is smooth. Pass through a fine sieve into a large bowl, discarding pulp.
  2. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

 

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