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Watermelon Gazpacho

Provided by EatingWell

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Watermelon Gazpacho
  • Prep:
  • Cook:
  • Ready in: 20 mins
  • Serves:

Ingredients

  • 8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons minced shallot
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
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Cooking Instructions

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Nutritional Information per Serving

Calories 116  Carbohydrates 18  Fat 5  Saturated fat 1  
Mono unsaturated fat 4  Protein 2  Cholesterol 0  Fiber 2  Potassium 345  

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Recipe Location

This recipe has been added to the following public cookbooks:
Watermelon Recipes

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