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Spicy Watermelon Gazpacho Recipe
Jul 17, 2012 @ 3:45 PM
Posted by
Daily Value: 12%
Servings: 6
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 237Daily Value: 12%
Servings: 6
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 6g | 9% |
| Saturated | 1g | 4% |
| Carbs | 50g | 17% |
| Fiber | 6g | 25% |
| Sugars | 35g | 0% |
| Protein | 4g | 7% |
| Sodium | 874mg | 36% |
| Calcium | 56mg | 6% |
| Magnesium | 51mg | 13% |
| Potassium | 684mg | 20% |
| Iron | 2mg | 10% |
| Zinc | 1mg | 5% |
| Vitamin A | 3002IU | 60% |
| Vitamin C | 119mg | 199% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 19% |
| Folic Acid (B9) | 59µg | 15% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 16µg | 20% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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Alan Campbell
Gazpacho is a welcome, refreshing treat that graces many dinner tables during the summer. This version, however, puts a fresh spin on the dish with a little heat from two types of chili powder and the use of watermelon.
See all watermelon recipes.
INGREDIENTS
- 1 teaspoon pasilla chili powder
- 1 teaspoon New Mexico chili powder
- 1 teaspoon pimentón (Spanish smoked paprika)
- 1/2 cup sugar
- 1/2 cup water
- One 3 1/2-pound seedless watermelon, peeled and cut into chunks
- 1/2 red onion, chopped finely
- 1 red bell pepper, seeded, de-ribbed, and chopped finely
- 1 yellow bell pepper, seeded, de-ribbed, and chopped finely
- 1/4 cup finely chopped fresh cilantro, plus sprigs for garnish
- 2-3 limes, plus 1 slice for garnish
- Salt and freshly ground pepper, to taste
- 1 ripe avocado, peeled, pitted, and sliced, for garnish
DIRECTIONS
In a small dry skillet, combine the chili powders and pimentón. Stir over medium heat until lightly toasted and fragrant, about 1-2 minutes.
In a small pan, combine the sugar and water. Stir over medium heat until the sugar has dissolved; then, bring to a boil. Remove from the heat and let cool.
Put half of the watermelon in a blender and add ¼ cup of the sugar syrup. Blend until smooth and set aside. Finely chop the remaining watermelon and put in a medium-sized bowl with the onion, peppers, cilantro, and toasted spices.
Grate in the zest of 1 lime. Add the watermelon purée and the juice of 2 limes; taste and add more if needed to balance the flavors. Season with salt and pepper, to taste. Refrigerate for at least 1 hour or up to 24 hours.
To serve, spoon into small bowls or glasses. Garnish each serving with cilantro sprigs, avocado slices, and a slice of lime and serve.
Recipe Details
Servings: 6Cuisine: American
Special Designations: Vegan, Vegetarian
