Watermelon Gazpacho Recipe

5 2 3
Watermelon Gazpacho Recipe
Watermelon Gazpacho Recipe photo by Taste of Home
Publisher Photo

Watermelon Gazpacho Recipe

Read Reviews
5 2 3
Publisher Photo
“This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It’s so refreshing-guests will love it!” Nicole Deelah - Nashville, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 cups cubed watermelon, seeded, divided
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon salt
  • 1 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped green pepper
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped green onion
  • 1 tablespoon finely chopped seeded jalapeno pepper

Directions

Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.
In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Watermelon Gazpacho in Simple & Delicious July/August 2009, p57

Nutritional Facts

1 cup: 58 calories, 0 fat (0 saturated fat), 0 cholesterol, 599mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 fruit.

  • 4 cups cubed watermelon, seeded, divided
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon salt
  • 1 cup chopped tomato
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped green pepper
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons chopped green onion
  • 1 tablespoon finely chopped seeded jalapeno pepper
  1. Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside.
  2. In a large bowl, combine the watermelon puree, lime juice, lime peel, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Watermelon Gazpacho in Simple & Delicious July/August 2009, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWatermelon Gazpacho

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annrms User ID: 2649709 250145
Reviewed Jul. 6, 2016

"Wonderfully refreshing...did bulk it up a bit and pureed all ingredients. A keeper!"

MY REVIEW
malverna bosh User ID: 4702442 124955
Reviewed Aug. 23, 2010

"This chilled soup not only makes a grand presentation, the unusual medly of flavors and texture combinations harmonize beautifully. Skeptical guests ooh'd and aah'd and everyone loved the added punch of jalapeno. I served it as an appetizer and it stole the show! A must try. malverna bosh"

Loading Image