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Watermelon Gazpacho
This watermelon gazpacho is adapted from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)
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
- 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.
- 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- 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