Watermelon gazpacho

https://www.onceuponachef.com/recipes/watermelon-gazpacho.html?recipe_print=yes 

Watermelon Gazpacho

Adapted with permission from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

This watermelon gazpacho is adapted from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

Servings: 4

Prep Time: 15 Minutes

Total Time: 15 Minutes, plus 2 to 3 hours to chill

INGREDIENTS

• 3 cups cubed watermelon (1-inch cubes)
• 2 celery stalks, roughly chopped
• 3 medium tomatoes, roughly chopped
• ½ English/hothouse cucumber, roughly chopped 
• 2 red bell peppers, roughly chopped
• 1-inch piece fresh ginger, peeled and chopped (see note)

• ½ a red chile pepper
• Juice of 2 limes
• Handful fresh basil leaves
• ½ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar

INSTRUCTIONS

1. Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
2. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
3. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
4. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.

NUTRITION INFORMATION

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• Per serving (4 servings)
• Calories:90
• Fat:1 g
• Carbohydrates:20 g
• Sugar:14 g
• Fiber:4 g
• Protein:3 g
• Sodium:31 mg
• Cholesterol:0 mg