Watermelon Gazpacho
MAKES 4 QUARTS
Watermelon makes a surprisingly delicious and refreshing stand-in for tomatoes in this adaptation of a summer classic. The sweetness is balanced by crisp cucumbers, vibrant red peppers, and savory sauces, making it perfect for a hot summer day.
Ingredients
- 1 small watermelon (about 4 pounds), rind removed
- 2 English cucumbers, peeled and seeded
- 2 red bell peppers, cores and seeds removed
- 1 small red onion, halved and peeled
- 1 tablespoon fresh ginger root, peeled and minced
- 3 tablespoons vegan Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon Tabasco, more to taste
- 1 cup mint leaves, chopped
- 1/2 cup basil leaves, chopped
- 1/2 cup parsley leaves, chopped
- Kosher salt, to taste
- Pepper, to taste
Optional Ingredients
- Extra virgin olive oil
- Aged balsamic vinegar
Directions
- Rough chop half the watermelon, cucumbers, red peppers, and red onion. Set the uncut half of produce aside. Place chopped half in a blender. Add minced ginger, Worcestershire, lemon juice, and Tabasco. Puree until smooth. Pour into a large bowl and set aside.
- Dice remaining half of produce into 1/2-inch cubes. Add to bowl of pureed soup. Stir in chopped herbs. Season with salt and pepper, to taste. Adjust other seasonings as desired.
- Cover and chill at least 4 hours before eating.
Cook Tips
If you prefer a less chunky soup, transfer half (or all) of the finished soup into a blender and pulse until desired consistency is achieved.
A drizzle of good olive oil and aged balsamic, before serving, make for a wonderful garnish.
Nutrition
- Calories: 80
- Fat: 0.5 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 70.0 mg
- Carbohydrates: 19.0 g
- Fiber: 2.0 g
- Added Sugars: 0 g
- Sugar: 14.0 g
- Protein: 2.0 g