Chilled Watermelon Gazpacho
Ingredients
-
1
whole
watermelon (roughly 5 lbs, peeled)
-
1
medium
cucumber (peeled, seeded, diced, about 2 cups)
-
1
medium
red bell pepper (seeded, diced, about 1.5 cups)
-
1
pint
yellow cherry or sungold tomatoes (halved, about 2 cups)
-
1
small
jalapeño chile (seeded, minced)
-
4
stalks
pale green inner celery (diced, about 1 cup)
-
½
small
red onion (diced, about 1 cup)
-
⅓
cup
fresh lime juice (from about 3 limes)
-
2 to 4
tablespoons
white balsamic vinegar (or any vinegar)
-
1
teaspoon
flaky sea salt (such as Maldon, or more to taste)
-
a few
sprigs
mint
-
to taste
optional
avocado (for garnish)
-
to taste
optional
olive oil (for garnish)
Instructions
- Puree enough watermelon to yield 5 cups of watermelon purée and dice enough to yield 4 cups.
- Transfer the purée to a large bowl and add the diced watermelon, cucumber, peppers, tomatoes, jalapeño, celery, onion, lime juice, 2 tablespoons of vinegar, salt, and mint sprigs.
- Stir to combine and taste, adjusting with more lime, vinegar, or salt as needed.
- Cover the gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
- Remove from the fridge, taste, and adjust seasoning if necessary.
- Divide among bowls, garnishing with diced avocado and a drizzle of olive oil if desired.
Nutrition Facts (estimated)
Servings
8
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
You might also like