Watermelon Gazpacho

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

• 8 cup(s) watermelon, seedless, (about 6 pounds with rind), finely diced
• 1 medium cucumber(s), peeled, seeded and finely diced
• 1/2 medium pepper(s), red, bell, finely diced
• 1/4 cup(s) basil, fresh, chopped
• 1/4 cup(s) parsley, flat-leaf, chopped
• 3 tablespoon vinegar, red wine
• 2 tablespoon shallot(s), minced
• 2 tablespoon oil, olive, extra virgin
• 3/4 teaspoon salt

Preparation

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.

2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl.

3. Stir in the remaining diced mixture. Serve at room temperature or chilled. 

Nutritional Info (Per serving):

Calories: 116, 

Saturated Fat: 1g, 

Sodium: 296mg, 

Dietary Fiber: 2g, 

Total Fat: 5g, 

Carbs: 18g, 

Cholesterol: 0mg, 

Protein: 2g

Carb Choices: 1