Vegetarian Watermelon Gazpacho
- Yield: 12 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 91 calorie
- Total Fat
- 0.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 166 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 2 grams
- Sugar
- 17 grams
Ingredients
6-lb. watermelon to yield about 12 cups chopped fruit
1 cup cranberry juice
2 cups peeled, seeded and small-diced cucumber
2 Golden Delicious apples, or 2 cups, small-diced
2 red bell peppers, or 1 1/2-cups, small-diced
1 red onion, or 3/4-cup, small diced
leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped
10-12 stems of fresh parsley, or 1/2-cup, finely chopped
juice of 2 limes
3 Tbs. sherry vinegar
1 jalapeno pepper
1 tsp. salt
Directions
- Roughly chop and deseed watermelon. You should have about 12 cups of chopped fruit. Reserve two cups. Puree 10 cups watermelon and cranberry juice in blender. Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp.
- Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion. Pick and chop mint and parsley, set aside for garnish. Seed, de-vein and finely chop jalapeno pepper. Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine. Finely chop the reserved two cups watermelon and add to mixture. Salt to taste.
- Cover and refrigerate until well chilled (an hour minimum). Garnish with the chopped mint and parsley and serve well chilled.