Watermelon-Tomato Gazpacho
4

Serves 4

This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

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    Ingredients: 
    • 6 cups roughly chopped seedless watermelon, divided
    • 3 cups roughly chopped tomatoes, divided
    • 1 shallot, roughly chopped
    • 2 tablespoons olive oil
    • 2 tablespoons sherry vinegar
    • 1/4 cup roughly chopped cilantro, divided
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
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    Method: 

    Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

    Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

    Nutritional Info: 
    Per Serving:170 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 650mg sodium, 24g carbohydrate (2g dietary fiber, 19g sugar), 3g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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