Watermelon Gazpacho
This Recipe Is:
Tailor this recipe to your own preferences. If you prefer it chunkier, switch out the romaine for a large yellow pepper. Add a garnish of finely chopped red onion or a dollop of creamy Greek yogurt and chopped fresh mint.
Ingredients
-
3 pounds
ice cold ripe watermelon
-
1 large
cucumber (or 2 medium), skinned, seeded
-
2 large
celery stalks
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1 small head
romaine lettuce, trimmed, cut up
-
2 medium
dense, heirloom tomatoes, seeded, chopped
-
1-2 teaspoons
elephant garlic, minced
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2 tablespoons
white balsmic or rice vinegar
-
2 tablespoons
fresh cilantro, basil, mint or parsley, chopped
-
sea salt, to taste
-
juice from 1-2 limes, according to taste
Instructions
- Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse and blend the mix briefly to process it. Add the juice from one lime. Add the vinegar, chopped herbs, sea salt. Pulse till combined.
- Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving. Two hours is best.
Reviewed July 16, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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Nutritional Information
Makes: 6 servings
- Calories99
- Carbohydrates23.3 g
- Dietary fiber2.6 g
- Cholesterol0 mg
- Fat0.6 g
- Saturated fat0 g
- Sodium22 mg
- Protein2.7 g
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