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

GAZPACHO SALAD

Gazpacho Salad

 

1 medium tomatoes, chopped
1/2 medium cucumber, chopped
1/2 medium green pepper, seeded chopped
1 celery stalk, finely chopped
1/4 cup onion, chopped
1 tbsp. parsley, fresh, chopped
FOR THE HERB DRESSING:
3 tbsp. red wine vinegar
2 tbsp. lemon juice, fresh squeezed
1 tbsp. olive oil
1 tsp. Dijon-style mustard
1/2 tsp. oregano
1/2 tsp. garlic powder

Instead of blending the vegetables to make the traditional soup, stop at the
chopping phase and serve as a salad.

Combine first 6 ingredients in a 13x9x2-inch baking dish.

Combine all ingredients for the Herb Dressing and mix or whisk until
thoroughly blended. Pour dressing over the vegetables; toss gently Chill at
least 2 hours.

Arrange lettuce leaves on serving platter. Spoon salad over leaves and
serve.

Yield: 5 servings

One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g
Fiber: 2. 8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg

Exchange: 1 Vegetable 1/2 Fat