Chilled Watermelon Gazpacho

People sit up and take notice when you carry this cold soup to the table. Watermelon gives it a gorgeous, unexpected color and a sweetness that works well with onion, pepper, and lime juice. For a small-plate party, serve in short, clear glasses with demitasse spoons.

Chilled Watermelon Gazpacho

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Servings

8 people

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Ingredients

• 1 small seedless watermelon cubed
• 1 cup cucumber peeled, seeded, and finely diced
• 1 red bell pepper finely diced
• 1 yellow bell pepper finely diced
• 1/2 jalapeno pepper seeded and minced
• 3 stalks celery finely diced
• 1/2 small red onion finely diced
• 1/4 cup fresh mint finely chopped
• 1/4 cup fresh parsely finely chopped
• 1 1/2 limes juiced
• 3 tablespoons red wine vinegar
• 1/2 teaspoon sea salt

Ingredients 1 small seedless watermelon cubed 1 cup cucumber peeled, seeded, and finely diced 1 red bell pepper finely diced 1 yellow bell pepper finely diced 1/2 jalapeno pepper seeded and minced 3 stalks celery finely diced 1/2 small red onion finely diced 1/4 cup fresh mint finely chopped 1/4 cup fresh parsely finely chopped 1 1/2 limes juiced 3 tablespoons red wine vinegar 1/2 teaspoon sea salt

Servings 8 people Print Recipe

Instructions

1. Remove rind and cut watermelon into large pieces. (If possible, work over a large bowl to catch juices.) Purée chunks in a blender until smooth. Set aside.
2. In a large bowl, toss all remaining ingredients. Pour watermelon purée and any juices over vegetables, cover, and refrigerate until well chilled, at least 1 hour. Taste and season with more salt and pepper or jalapeño. Serve very cold.

Recipe Notes

Nutrition Facts

Chilled Watermelon Gazpacho

Amount Per Serving

Calories 62

% Daily Value*

Sodium 170mg 7%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Protein 2g 4%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 cup): 62 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 15g carb, 2g fiber, 170mg sodium