Watermelon Gazpacho

Name: Watermelon Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters cranberry-raspberry juice; 237 milliliters coarsely chopped peeled English cucumber; 1 Tbsp extravirgin olive oil; 3 Tbsps chopped fresh mint; 1 garlic clove, minced; 79 milliliters chopped green onions; 1 teaspoons hot sauce; 3 Tbsps fresh lime juice; 1 teaspoons salt; 1 liters cubed seeded watermelon; 118 milliliters coarsely chopped yellow bell pepper

Watermelon Gazpacho is a gluten free, whole 30, and vegan soup. This recipe makes 8 servings with 73 calories, 1g of protein, and 2g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of bell pepper, salt, extravirgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 10 ingredients.

Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.

Ingredients you will need

Watermelon