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This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Ingredients
- 4 cups cubed seeded watermelon
- 2 roma (plum) tomatoes, seeded and chopped
- 1 red bell pepper, chopped
- ½ English (seedless) cucumber – peeled, seeded, and cubed
- 2 tablespoons minced shallot
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons crumbled feta cheese
- 2 tablespoons minced fresh cilantro
Directions
Step 1
Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
Step 2
Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
Cook’s Tip:
To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 83 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat1g | 4% |
| Cholesterol4mg | 1% |
| Sodium788mg | 34% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber2g | 8% |
| Protein3g | |
| Potassium347mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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