Watermelon Gazpacho
A very light and refreshing summer-y gazpacho. The watermelon and mint add sweetness, while the ginger and chile add spice.
Servings: 4 -6
Ingredients
- 4 cups (460 g) seedless watermelon (¼ of one) roughly chopped
- 6 cups (690 g) seedless watermelon (⅓ of one) diced into 0.5 inch cubes
- 2 cups (300 g) tomato (about 9 small/medium) diced
- 1 cup (145 g) English cucumber (⅓-1/2 of one) peeled, seeded, and diced
- ½ cup (70 g) red bell pepper (⅓-1/2 of one) diced
- 3 tablespoons basil julienned and chopped
- 3 tablespoons mint julienned and chopped
- 3 tablespoons fresh lime juice 3 limes, more to taste
- 1 teaspoon lime zest
- 2 teaspoons fresh ginger grated
- ½ teaspoon green serrano chile (⅓-1/2 of one) minced, more to taste
- ½ tablespoon natural salt more to taste
- Optional: 2 tablespoons red onion minced*
- pinch of freshly ground black pepper
Instructions
- Prep all of the vegetables. Expect this to take a while.
- Place the 4 cups of roughly chopped watermelon into a blender. Puree 30-60 seconds until liquefied. Pour into large bowl.
- Add all the remaining ingredients. Stir well to combine.
- Taste and adjust flavors to taste.
- Cover and chill in the refrigerator for 3 hours, optimally at least 12 hours, to allow flavors to meld and fully develop.
- Adjust flavors if necessary, with more lime juice, chile, salt, or onion. If it's grown too spicy, add more lime juice. Serve.
Notes
98 calories, 1g fat, 24g carbohydrate, 18g sugar, 2g fiber, 2g protein