Recipe courtesy of Haylie Duff
From:
Food Network Magazine
Haylie's Watermelon Gazpacho
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 160
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 6
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1463
- Total: 1 hr 10 min
- Prep: 10 min
- Inactive: 1 hr
Ingredients
6 cups cubed seedless watermelon, plus more for topping
4 large heirloom tomatoes, chopped, plus more for topping
2 cloves garlic, minced
1 white onion, finely chopped (about 1 cup)
1 scallion, chopped
2 cucumbers, chopped, plus more for topping
Juice of 2 limes
2 cups fresh cilantro, chopped
1 jalapeno pepper, seeded
Sea salt and freshly ground pepper
Sea salt and freshly ground pepper
Crumbled goat cheese, for topping
Directions
- Place the watermelon, tomatoes, garlic, onion, scallion, cucumbers, lime juice, cilantro, jalapeno and 2 teaspoons each salt and pepper in a blender. Pulse a few times, but don't overblend (I like my gazpacho chunky!).
- Refrigerate the gazpacho until chilled, about 1 hour. Serve topped with more watermelon, tomatoes and cucumber, and goat cheese. Season with pepper.