Refereshing Watermelon Gazpacho

Write Review

4
Servings

15m
Prep Time

2h
Cook Time

2h 15m
Ready In

Recipe: #13975

August 22, 2014

recipe by:
rpgaymer

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
rpgaymer

"I developed this gazpacho recipe after trying a several different ones. It's more of a Mexican-tasting gazpacho, as opposed to a traditional Spanish one. I like serving this on a blistering hot day alongside something greasy like fried shrimp or black bean cakes. (The 2 hour cook time is how long this soup needs to chill)."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (432.1 g)
Calories 174.6
Total Fat - 14.1 g
Saturated Fat - 1.9 g
Cholesterol - 0 mg
Sodium - 19.4 mg
Total Carbohydrate - 12.3 g
Dietary Fiber - 4 g
Sugars - 7.2 g
Protein - 2.6 g
Calcium - 41.7 mg
Iron - 1 mg
Vitamin C - 47.1 mg
Thiamin - 0.1 mg

Step 1

In a blender, puree tomatoes, watermelon, and chili. Add lime juice and olive oil; pulse.

Step 2

Transfer mixture to a serving bowl. Add in green onions, cucumber, and cilantro. Add as much salt & pepper as desired, then chill soup in the fridge for at least 2 hours.

Step 3

When ready to serve, ladle soup into bowls at the table. It is quite good by itself, but you can also top each serving with more cilantro, more lime juice, a dollop of sour cream/plain yogurt or a sprinkling of Cotija cheese.