Watermelon Gazpacho

4.3
(50)

Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.

watermelon gazpacho with cucumber
13
13
13
13
13
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups 1/4-inch-diced watermelon

  • 2 cups orange juice

  • 2 tablespoons extra-virgin olive oil

  • 1 seedless cucumber, cut into 1/4-inch dice

  • 1 small yellow bell pepper, seeded and cut into 1/4-inch dice

  • 1 small onion, cut into 1/4-inch dice

  • 2 medium garlic cloves, minced

  • 1 small jalapeno pepper, seeded and minced (Optional)

  • 3 tablespoons fresh lime juice

  • 2 tablespoons chopped fresh parsley, basil or cilantro

  • Salt and freshly ground black pepper

Directions

  1. Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

110 Calories
5g Fat
16g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 110
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 3mg 0%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 5%
Total Sugars 12g
Protein 2g 4%
Vitamin C 77mg 85%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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