Watermelon Gazpacho

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  • Makes: 4 servings
  • Serving Size: about 1 cup
  • Start to Finish: 20 mins
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Watermelon Gazpacho
Ingredients
3
cups cubed, seeded watermelon
1 1/2
cups coarsely chopped tomatoes
1
cup chopped, seeded cucumber
2
tablespoons chopped red onion
2
tablespoons olive oil
1
teaspoon red wine vinegar
2
tablespoons lime juice
1
tablespoon snipped fresh dill
 
Salt
 
Ground black pepper
 
Snipped fresh dill or dill sprigs (optional)
Directions
  1. In a blender or food processor combine watermelon, tomatoes, cucumber, onion, oil, and vinegar. Cover and blend or process until smooth. Stir in lime juice and the 1 tablespoon snipped fresh dill. Season to taste with salt and pepper.
  2. If desired, garnish with additional snipped fresh dill or dill sprigs.
From the Test Kitchen

Icon: gluten free

To give this refreshing soup a kick, add a seeded and chopped fresh jalapeno or serrano chile pepper to the blender or food processor .

Nutrition Facts (Watermelon Gazpacho)
    Per serving:
  • 114 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 0 mg chol.,
  • 151 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 10 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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