Watermelon Tomato Gazpacho
Gazpacho is a spectacular recipe for crafting cold watermelon soup, also known as gazpacho. This tantalizing soup utilizes frozen watermelon and garnishes it with avocado and micro greens. It is absolutely ideal for sweltering summer days.
6 people
Calories: 273kcal
Ingredients
To Serve:
- 1 avocado cubed
- 1/4 cup microgreens or chopped fresh herbs
- Halved cherry tomatoes
- Drizzle of olive oil
Instructions
- Wash and core the tomatoes. Peel and cut the cucumber into pieces. If using fresh watermelon, cut it into chunks.
- In a blender, combine the tomatoes, cucumber, watermelon, shallot, garlic, and serrano chili (if using). Blend until smooth. Add the sherry or red wine vinegar, olive oil, sea salt, and black pepper to the blender.
- Blend again until fully incorporated.
- Transfer the gazpacho to a container and refrigerate for at least 2 hours, allowing the flavors to meld.
- Pour the chilled gazpacho into bowls. Top with cubed avocado, microgreens or fresh herbs, and halved cherry tomatoes. Finish with a drizzle of olive oil.
Notes
How to freeze watermelon?
- The best way to freeze watermelon is to peel it and cut it into chunks.
- Spread the chunks on a baking sheet lined with parchment paper and put them in the freezer.
- Freeze for a couple of hours or until they are firm.
- Put the chunks in a freezer-safe container or a freezer-safe storage bag.
- Spread the chunks on a baking sheet lined with parchment paper and put them in the freezer.
- Freeze for a couple of hours or until they are firm.
- Put the chunks in a freezer-safe container or a freezer-safe storage bag.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 38g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 276mg | Potassium: 1839mg | Fiber: 7g | Sugar: 23g | Vitamin A: 3965IU | Vitamin C: 172.5mg | Calcium: 91mg | Iron: 5.3mg