Summer Watermelon Gazpacho

4.7
(6)
5 Reviews
3 Photos

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!

Submitted by France C
Published on June 14, 2022
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3
3
Prep Time:
20 mins
Cool Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 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

  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.

  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)

83 Calories
1g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 83
% Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 4%
Cholesterol 4mg 1%
Sodium 788mg 34%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Protein 3g 5%
Potassium 347mg 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.