Info
- Course: Appetizer
- Skill Level: Easy
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
Watermelon Gazpacho
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Cookbook
Recipe
Yield :
Serves 4
Ingredients
- 6 cups coarsely chopped seeded watermelon
- 5 ripe tomatoes, cored and quartered
- 1 rounded tablespoon sweet smoked paprika
- 1 clove garlic, smashed
- 1/2 cup whole toasted almonds
- 3 tablespoons balsamic vinegar
- 1 teaspoon chipotle sauce
- Salt
- 1/4 sweet white or red onion, finely diced
- 1 cucumber, seeded and diced
Directions
Blend 2 cups of the watermelon in a blender until liquid. Add the rest of the watermelon, the tomatoes, paprika, garlic, almonds, balsamic vinegar, and chipotle sauce and blend until smooth. Transfer the soup to a bowl and taste and season with salt.
Chill for an hour before serving. Garnish with a spoonful of the onion and cucumber dice.
© 2009 Louisa Shafia
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 1/8 teaspoon added salt per serving.
230kcal (11%)
306mg (13%)
34g
6g
10g (15%)
0g
1g (4%)
6g
3g
0mg (0%)
22g
7g
103mg
930mg
178mcg RAE (6%)
42mg (71%)
100mg (10%)
2mg (13%)
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