Watermelon Gazpacho
This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!
Servings: 6 bowls (1.5 cups each)
Ingredients
- 3 Tbsp sherry vinegar* $0.69
- 3 Tbsp olive oil $0.57
- 1/2 tsp salt $0.01
- 1/2 tsp freshly cracked black pepper $0.03
- 1/2 watermelon, divided (approx. 9 cups)** $2.34
- 1 cucumber, seeded and diced, divided $0.64
- 1 red bell pepper, seeded and chopped, divided $1.48
- 3 roma tomatoes, seeded and diced, divided $0.63
- 1/4 red onion, diced $0.30
- 1 jalapeño, seeded and diced small $0.40
- 1 Tbsp basil, minced $0.89
- 1 Tbsp parsley, minced $0.12
Instructions
- Whisk together sherry vinegar, olive oil, salt, pepper.
- Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
- Blend until smooth while simultaneously streaming in the vinegar mixture.
- Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
- Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
See how we calculate recipe costs here.
Notes
*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.
**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!
Nutrition
Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Sodium: 202mg | Fiber: 3g