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Watermelon-Tomato Gazpacho
Serves 4
Time 1 hr 15 min
This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.
Special Diets:
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, 0mg cholesterol, 650mg sodium, 24g carbohydrates (2g dietary fiber, 19g sugar), 3g protein.
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.
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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