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Watermelon-Tomato Gazpacho

Watermelon-Tomato Gazpacho

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
  • 3 Cups roughly chopped tomatoes
  • 1 shallot, chopped roughly
  • 2 Tablespoons olive oil
  • 2 Tablespoons sherry vinegar
  • 1/4 Cup roughly chopped cilantro
  • 1 Teaspoon salt
  • 1/4 Teaspoon black pepper

Directions

Put 5 ½ cups of the watermelon, 2 ½ cups of the tomatoes, shallot, oil, vinegar, 2 tablespoons of the cilantro, salt, and pepper into a blender and purée until smooth. Transfer the purée to a fine-meshed strainer set over a large bowl and strain the purée, pressing as much through as possible. Discard the solids. Cover and chill for at least 1 hour.

Finely chop the remaining watermelon, tomatoes, and cilantro and toss together in a bowl. Pour the chilled soup into bowls or glasses and top with the watermelon-tomato mixture.

Nutritional Facts
Servings4
Calories Per Serving162
Total Fat7g11%
Sugar18gN/A
Saturated1g5%
Protein3g6%
Carbs24g8%
Vitamin A115µg13%
Vitamin B60.2mg12.3%
Vitamin C35mg59%
Vitamin E2mg9%
Vitamin K17µg21%
Calcium35mg4%
Fiber3g11%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron1mg6%
Magnesium39mg10%
Monounsaturated5gN/A
Niacin (B3)1mg6%
Phosphorus62mg9%
Polyunsaturated0.9gN/A
Potassium581mg17%
Sodium592mg25%
Thiamin (B1)0.1mg8.5%
Zinc0.5mg3.3%