Watermelon Gazpacho
Watermelon Gazpacho is a soup that serves 6. One serving contains 281 calories, 4g of protein, and 20g of fat. For $1.6 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 1044 foodies and cooks. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Head to the store and pick up kosher salt, sour cream, jalapeno pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is perfect for Summer. It is brought to you by Simply Recipes. With a spoonacular score of 92%, this dish is spectacular. Similar recipes are Watermelon Gazpacho, Watermelon Gazpacho, and Watermelon Gazpacho.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
Diced avocado
1/4 cup chopped cilantro
1-2 peeled and seeded cucumbers, 1 cup roughly chopped, 1 cup finely chopped
1 jalapeño pepper, 1 Tbsp roughly chopped, 1 Tbsp finely chopped (more or less to taste)
1 Tbsp kosher salt
1 Tbsp olive oil
1-2 red bell peppers, 1 cup roughly chopped, 3/4 cup finely chopped
1 red onion, 1/2 cup roughly chopped, 1/2 cup finely chopped
1/4 to 1/2 cup of red wine vinegar (more or less to taste, depending on the sweetness of the watermelon and tomatoes)
Sour cream (omit for vegan or paleo option)
2 cups chopped fresh tomatoes
6 to 7 cups of chopped seedless watermelon (or watermelon with seeds removed)
Equipment:
blender
immersion blender
food processor
bowl
whisk
Cooking instruction summary:
1 Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.) Add the tomatoes and pulse until puréed. Add the watermelon and pulse again until smooth. If your blender isn't big enough or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this, not enough liquid.) Pour into a large bowl.2 Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. Depending on how sweet your watermelon is, and how acidic or sweet your tomatoes are, you may need to add less or more red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like. Whisk in the salt and olive oil.3 Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.) Add more salt to taste if it needs it.Garnish with sour cream, diced avocado and chopped fresh cilantro. Also good with a side of toasted rustic bread.
Step by step:
1. 1
2. Put the roughly chopped onion, bell pepper, cucumber, jalapeño and cilantro into a powerful blender. (Reserve the finely chopped vegetables for adding later.)
3. Add the tomatoes and pulse until puréed.
4. Add the watermelon and pulse again until smooth. If your blender isn't big enough or if you prefer to use a food processor, you may need to work in batches. (An immersion blender will likely not work for this, not enough liquid.)
5. Pour into a large bowl.2 Taste the gazpacho and add red wine vinegar to balance the sweetness of the watermelon and tomatoes. Depending on how sweet your watermelon is, and how acidic or sweet your tomatoes are, you may need to add less or more red wine vinegar. So, start with 1/4 cup of vinegar, and keep adding a tablespoon at a time until you've reached a balance you like.
6. Whisk in the salt and olive oil.3 Stir in the finely chopped onions, bell pepper, cucumber, and jalapeño. Chill for at least an hour for the flavors so blend. (It's even better chilled overnight.)
7. Add more salt to taste if it needs it.
8. Garnish with sour cream, diced avocado and chopped fresh cilantro. Also good with a side of toasted rustic bread.
Nutrition Information:
covered percent of daily need
