Watermelon Gazpacho

Watermelon Gazpacho

4.1(41)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 6 cups watermelon (900 g), seeded and cubed
  • 1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
  • 1 red bell pepper, seeded and chopped
  • ½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
  • ¼ cup fresh mint leaf (10 g), plus more sprigs, for garnish
  • 3 tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons extra virgin olive oil

Nutrition Info

  • Calories 204
  • Fat 7g
  • Carbs 35g
  • Fiber 2g
  • Sugar 27g
  • Protein 3g

How to Make It

1. Step
Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
2. Step
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
3. Step
Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
4. Step
Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
5. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeCasual PartySpecial OccasionAppetizersMixing BowlChef's KnifeCutting BoardDry Measuring CupsSummerHealthyFood ProcessorBlenderSpringMeasuring SpoonsEasyPeeler

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