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Watermelon Gazpacho

Total Time

Prep/Total Time: 25 min.

Makes

4 servings (1 quart)

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
Watermelon Gazpacho Recipe photo by Taste of Home

Ingredients

  • 4 cups cubed watermelon, seeded, divided
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime zest
  • 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
  • Watermelon wedges, optional

Directions

  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 zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

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