Watermelon-Tomato Gazpacho

Top this pretty pink soup with thin slices of watermelon, red onion, and tomato--or serrano chile for a touch of heat. Crumbled feta or a dollop of sour cream would be tangy and delicious, too.

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  • Makes: 4 servings
  • Makes: 7 1/4 cups
  • Prep: 25 mins
  • Total Time: 25 mins

Watermelon-Tomato Gazpacho

Directions

  1. In a small bowl combine bread, vinegar, and 1 Tbsp. water. Let stand 10 minutes.
  2. Working in batches, in a blender or food processor puree watermelon, bread mixture, tomatoes, sweet pepper, onion, lime juice, olive oil, and 1/2 tsp. kosher salt. Serve immediately or chill up to 2 days. Top with thin slices of watermelon, red onion, tomato, or serrano chile.
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Nutrition Facts (Watermelon-Tomato Gazpacho)

  • Per serving:
  • 172 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 0 mg chol. ,
  • 312 mg sodium ,
  • 33 g carb. ,
  • 4 g fiber ,
  • 21 g sugar ,
  • 4 g pro.

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