Tomato and Watermelon Gazpacho

Name: Tomato and Watermelon Gazpacho
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps champagne vinegar; 1 cucumber, peeled, seeded and chopped; 6 servings Kosher salt and freshly ground pepper; 79 milliliters loosely packed basil and mint, plus small leaves for topping; 79 milliliters extra-virgin olive oil, plus more for drizzling; 1 medium shallot, sliced; 4 mediums tomatoes, preferably heirloom varieties, chopped; 946 milliliters diced seedless watermelon; 1 yellow bell pepper, chopped

Tomato and Watermelon Gazpacho might be just the soup you are searching for. This recipe makes 6 servings with 169 calories, 2g of protein, and 12g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up basil and mint, cucumber, kosher salt and pepper, and a few other things to make it today. It is perfect for Summer. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

Ingredients you will need

Bell Pepper

Watermelon

Olive Oil

Cucumber

Tomato

Shallot

Vinegar

Pepper

Basil

Mint

Salt

Equipment you will use

Bowl

Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Ingredients you will need

Salt And Pepper