Tomato and Watermelon Gazpacho
- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 171 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 103 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 9 grams
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- Level: Easy
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 171 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 103 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 9 grams
Ingredients
4 medium tomatoes, preferably heirloom varieties, chopped
4 cups diced seedless watermelon
1 cucumber, peeled, seeded and chopped
1 yellow bell pepper, chopped
1 medium shallot, sliced
1/3 cup loosely packed basil and mint, plus small leaves for topping
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons champagne vinegar
Directions
- Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
- Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
- To serve, top the soup with the small herb leaves and a drizzle of olive oil.
