Watermelon-Tomato Gazpacho

Watermelon-Tomato Gazpacho

Rated:
Recipe Rating: 3.55785
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.
Ingredients: 
  • 6 cups roughly chopped seedless watermelon, divided
  • 4 medium Roma tomatoes, roughly chopped, divided
  • 1 shallot, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 cup roughly chopped fresh cilantro, divided
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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 purée until smooth. Transfer purée to a fine mesh strainer set over a large bowl and strain, 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, 650mg sodium, 24g carbohydrates, (2 g 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.