Tomato, Watermelon, and Marigold Gazpacho
Servings
6people
Servings
6people
Ingredients
  • 10 marigold or calendula flowers
  • 1/4cup + 2 Tbsp -virgin olive oildivided
  • 15oz very ripe tomatoesabout 2 to 3 large
  • 2inch piece of dry baguettecrust removed
  • 1/2 small red onion
  • 1/4cup almond flour
  • 2tsp sherry vinegar
  • 1/2cup water
  • 1/2tsp salt
  • 1/4tsp pepper
  • 13oz watermelonabout 3 cups diced
  • Marigold blossomsfor garnish
Instructions
  1. Pull petals from marigold flowers; snip off and discard white ends. Place petals in small saucepan with 1/4 cup olive oil. Warm gently on low for 5 minutes. Remove from heat and allow oil to cool completely.
  2. Once cool, blend oil in food processor on low speed to chop marigold leaves. Into Mason jar, pour marigold oil, close lid, and set aside in a cool, dark place overnight.
  3. In medium-sized bowl, combine tomatoes, baguette, onion, 2 Tbsp olive oil, 2 Tbsp marigold oil, almond flour, vinegar, water, salt, and pepper. Allow to stand at room temperature for 30 minutes, stirring occasionally.
  4. Into blender container, pour contents of bowl and purée. Add watermelon and blend on highest speed until smooth. Pour into individual serving glasses; garnish with a few drops of remaining marigold oil and a few marigold blossoms.
Recipe Notes

Per serving: 176 calories; 2 g protein; 15 g total fat (2 g sat. fat); 12 g total carbohydrates (6 g sugars, 2 g fiber); 233 mg sodium