Description
A refreshing chilled soup combining sweet watermelon with tomatoes, cucumbers, and a hint of jalapeño, perfect for summer gatherings.
Ingredients
Scale
- 4 cups watermelon, cubed
- 2 cups tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Combine the watermelon, tomatoes, cucumber, red bell pepper, and minced jalapeño in your high-speed blender. Blend until smooth.
- Stir in the apple cider vinegar and season with salt and pepper to taste.
- Transfer the gazpacho to a mixing bowl or pitcher, cover, and chill in the refrigerator for at least 30 minutes.
- Serve the chilled gazpacho in bowls or glasses, garnished with fresh basil.
Notes
For best flavor, chill for a few hours or overnight. Optionally drizzle with olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 12g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg