Watermelon Cucumber Gazpacho

Author: Canadian Living

This refreshing chilled summer soup is best made a day ahead to allow flavours to develop.

  • Portion size 6 servings

Ingredients

  • 2 1/4 lbs seedless watermelon
  • 1 English cucumber peeled
  • 1 sweet red pepper
  • 1 jalapeño pepper seeded
  • 3/4 cups diced red onions
  • 1/4 cup chopped fresh basil
  • 2 tablespoons lime juice
  • 2 tablespoons sherry vinegar
  • 2 tablespoons wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt and pepper
  • 1/2 cup crumbled feta cheese

Method

Finely dice enough watermelon to make 1 cup (250 mL); place in bowl and set aside. Chop remaining watermelon and place in blender.

Finely dice enough cucumber and red pepper to make 1/2 cup (125 mL) each; add to bowl with watermelon. Chop remaining cucumber and red pepper; add to blender along with jalapeño pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth. Transfer to separate bowl; cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Ladle into bowls. Garnish with reserved watermelon and vegetables. Sprinkle with feta.

Nutritional facts Per serving: about

  • Sodium 336 mg
  • Protein 4 g
  • Calories 150.0
  • Total fat 8 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 93.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Watermelon Cucumber Gazpacho