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A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route? I pulsed the veg-mixture - the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho - updated with new photos.
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103.59375

Watermelon Gazpacho

July 21, 2013

30 min or less active, appetizer, main, side, soup, summer, vegan

A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route? I pulsed the veg-mixture - the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho - updated with new photos.
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Information

Servings: 4
Time: About 20 minutes active; 80 minutes total
Price: About $6.25 total; $1.55 per serving
Nutrition (per serving):
Calories: 251.6
Protein: 3.6g
Fat: 15.1g
Saturated fat: 2g
Carbohydrates: 28.2g
Fiber: 1.9g
Sodium: 965.7mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 lb watermelon, cubed
  • 1/2 lb tomatoes, chopped
  • 1/2 large cucumber, peeled, seeded, and chopped
  • 1 small hot pepper, chopped
  • 2 garlic cloves, smashed
  • 2 oz bread, cubed/chopped
  • 1 1/2 tsp salt
  • 2 large sprigs basil, chopped
  • 1/4 cup EVOO
  • 2 Tbsp red wine vinegar
  • Garnish with basil, feta and/or Greek yogurt

Preparation

  1. In a large bowl, toss watermelon, tomatoes, cucumber, hot pepper, garlic, bread and salt. Let sit for one hour so the bread can absorb the liquid.
  2. Add everything to a food processor. Pulse 3 times. Add basil and stream in EVOO while pulsing about 15 times. Remove and stir in vinegar. Divide among bowls and add garnish.

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