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Ingredients

 

Watermelon Gazpacho

  • 4 cups watermelon chopped
  • 2 cups heirloom tomatoes chopped
  • 1 cup cucumber peeled and chopped
  • 1 whole jalapeno
  • 3 tbsp sherry vinegar
  • 3 tbsp olive oil
  • 2 tsp salt plus more if needed

Garnish

  • 1 cup watermelon small diced
  • 1 cup heirloom yellow tomatoes small diced
  • 1/2 jalapeno small diced, no seeds
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/3 cup micro cilantro
  • 3 tbsp olive oil to drizzle in the bowl

Nutritional information

Calories: 53kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 714mgPotassium: 272mgFiber: 1gSugar: 7gVitamin A: 942IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 8 people

How to make watermelon gazpacho

  • Simply add watermelon, tomatoes, cucumbers, and jalapeno to a vitamix blender.  Puree for 20 seconds first on low and then on high.  Add the vinegar and good tbsp of salt.  Puree again for 15 seconds.  Then while the blender is on drizzle in the olive oil.  Stop and check the seasoning.  Adjust the salt if need be and or vinegar.  You shouldn't need any pepper because of the spiciness from the jalapeno and vinegar.  I like mine a little thick but if you need to add a little water then do so.  The gazpacho should be nice and smooth.  Place in the refrigerator to get cold.  ( about an hour or two)  I think the soup actually gets better the next day but you can use it later on.

To Finish

  • Place diced tomatoes, watermelon, and jalapeno in a bowl (if you had green onion or red onion might be a nice addition here). Drizzle with 2 tbsp. of olive oil and salt to season. Using a ring mold place the middle of the bowl. Place the tomato compote in the middle of the ring and pushed down slightly with a spoon. Then pour the gazpacho around the bowl. Remove the ring and garnish with olive oil and cilantro. Serve and enjoy!
    watermelon and tomato gazpacho

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