Watermelon and Cucumber Gazpacho
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
Watermelon and cucumber gazpacho is a healthy, sweet and spicy chilled soup... absolutely refreshing, flavorful, crunchy, low in calories... and delicious!
Category:
Soup
Cuisine:
American
Keyword:
watermelon and cucumber gazpacho
Servings: 6 servings
Calories Per Serving: 146 kcal
Ingredients
- 1- 3 pound seedless watermelon (about 5 cups), finely diced
- 1 small cucumber , peeled, seeded, finely diced (about 1 cup)
- 1 medium-sized red bell pepper , seeded and finely diced (about 1 cup)
- 1 medium-sized yellow bell pepper , seeded and finely diced (about 1 cup)
- 1 small jalapeno chile , seeded and very finely minced
- 3 pale green inner celery stalks , finely diced (about 1/2 cup)
- 1/2 of a small red onion , finely diced (about 1 cup)
- 1/4 cup finely chopped fresh mint
- 3 Tablespoons fresh lime juice
- 2 Tablespoons red wine vinegar
- 1/4 tsp. salt
- 1/2 cup creme fraiche , or sour cream (for garnish)
Instructions
-
Place 4 cups of the watermelon in blender or food processor. Puree until it is completely smooth.
-
Transfer watermelon puree to a large bowl.
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Add remaining 1 cup of diced watermelon and the next 10 ingredients to the puree; stir to combine.
-
Cover the gazpacho and refrigerate for several hours (up to 4 hrs.).
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To Serve: Serve cold. Divide the gazpacho among bowls or margarita glasses and garnish each bowl with a dollop of creme fraiche or sour cream. ENJOY!
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*Note: The dice on all the veggies is fairly small.
Recipe Notes
Be sure and chill this gazpacho very well. It's the best when completely cold!
Nutrition Facts
Watermelon and Cucumber Gazpacho
Amount Per Serving (1 serving)
Calories 146
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 6mg2%
Sodium 115mg5%
Potassium 616mg18%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 21g23%
Protein 3g6%
Vitamin A 2675IU54%
Vitamin C 94.9mg115%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.