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Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.
Ingredients
- 2 cups 1/4-inch-diced watermelon
- 2 cups orange juice
- 2 tablespoons extra-virgin olive oil
- 1 seedless cucumber, cut into 1/4-inch dice
- 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 small onion, cut into 1/4-inch dice
- 2 medium garlic cloves, minced
- 1 small jalapeno pepper, seeded and minced (Optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley, basil or cilantro
- Salt and freshly ground black pepper
Directions
Step 1
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Sodium3mg | 0% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 5% |
| Total Sugars12g | |
| Protein2g | |
| Vitamin C77mg | 383% |
| Calcium22mg | 2% |
| Iron1mg | 3% |
| Potassium290mg | 6% |
*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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