Dinner

Watermelon Gazpacho

Sweet watermelon mingles with crisp cucumber and red pepper in this chilled gazpacho, where bright herbs and a splash of red wine vinegar keep every cool, juicy spoonful perfectly balanced.

Recipe and photo by EatingWell, shared here with credit. View the Original

Watermelon Gazpacho
Total
14 min
Prep
14 min
Serves
6

Nutrition per Serving

Calories
114
Protein
2g
Carbs
17g
Fat
5g
Fiber
1g
Sugar
14g
Sodium
296mg

Ingredients

  • 8 cup finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
  • 1 medium cucumber, peeled, seeded and finely diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped flat-leaf parsley
  • 3 tbsp red-wine vinegar
  • 2 tbsp minced shallot
  • 2 tbsp extra-virgin olive oil
  • 3/4 tsp salt

Instructions

  1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.