Gazpacho With Watermelon Recipe

Name: Gazpacho With Watermelon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb tomatoes; 1 sweet onion (med/small); 2 cucumbers; 2 peppers, 1 green and 1 red; 1 cup chopped watermelon; 1 tbl olive oil; 3 tbl sherry vinegar (+ more to taste); Pinch sugar; 1 tsp salt; 3 large Basil leaves; 3-4 Mint leaves (optional); Tomato juice to desired thickness (start with 1 cup)

Servings: persons

2 lb tomatoes
1 sweet onion (med/small)
2 cucumbers
2 peppers, 1 green and 1 red
1 cup chopped watermelon
1 tbl olive oil
3 tbl sherry vinegar (+ more to taste)
Pinch sugar
1 tsp salt
3 large Basil leaves
3-4 Mint leaves (optional)
Tomato juice to desired thickness (start with 1 cup)

1
Chop tomatoes, onion, cucumbers, peppers, and watermelon and combine in a large bowl. If you like a smoother soup, place about 2 cups of the mixture in a food processer and process until more smooth. Recombine with the rest of the soup.
2
Add sugar, salt, sherry vinegar, and olive oil. Stir to mix well. Taste and adjust seasonings.
3
Roll basil leaves (and mint, if using) and slice thinly. Add to soup. Add tomato juice to desired thickness.
4
Chill in the refrigerator at least 3 hours.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lb tomatoes, 1 sweet onion (med/small), 2 cucumbers, 2 peppers, 1 green and 1 red, and more.

Yes, Gazpacho With Watermelon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho With Watermelon

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