Watermelon Gazpacho
Watermelon Gazpacho with Serrano Chiles and Mint is the perfect refreshing way to cool off on a hot summer day!
Servings: 8
Ingredients
- 12 cups seedless watermelon cubes 8 cups cut into 1/2-inch cubes and 4 cups cut into 1/4-inch cubes, divided
- 2 large red tomatoes seeded and diced
- 1/4 cup chopped fresh mint plus sprigs for garnish
- 1 large English cucumber peeled, seeded and diced
- 1/2 cup diced red onion
- 2 serrano chiles seeded if desired, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or to taste
- Salt and freshly ground black pepper to taste
- Mint sprigs for garnish
Instructions
- Combine the 8 cups 1/2-inch watermelon cubes, the tomatoes and mint in a food processor or blender. Process until smooth or somewhat smooth. Transfer to a large bowl.
- Add the 4 cups 1/4-inch diced watermelon, cucumber, red onion. chiles, olive oil and red wine vinegar. Stir to combine.
- Season to taste with salt and black pepper along with adjusting acidity with red wine vinegar if desired.
- Serve garnished with mint sprigs.
Notes
Always wash watermelons well with soap and water.
SUBSTITUTIONS:
- For less heat, use a jalapeno in place of the serrano for less heat. Remove the seeds and membrane.
- The watermelon should feel heavy for its size.
- The spot where the watermelon rested on the ground should be creamy yellow in color.
- Give it a thump on the creamy yellow underbelly area. A ripe, juicy watermelon at the peak of ripeness will have a deep, hollow sound.
Nutrition
Serving: 1 | Calories: 119kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 7mg | Potassium: 446mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1790IU | Vitamin C: 28mg | Calcium: 33mg | Iron: 1mg