Watermelon Gazpacho
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A refreshing chilled Spanish soup blending watermelon, tomato, cucumber, and bell pepper with sherry vinegar and olive oil. Light and cooling, perfect for warm days and lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound watermelon, (roughly cut into chunks)
- 1 pound plum tomatoes, (roughly cut into chunks)
- 1/2 English cucumber, (roughly cut into chunks)
- 1 garlic clove, (roughly chopped)
- 1 red bell pepper, (cored, seeded, and roughly cut into chunks)
- 1/2 green bell pepper, (cored, seeded, and roughly cut into chunks)
- 3 tablespoons sherry vinegar
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon smoked Spanish hot paprika
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup diced watermelon
- 1/4 English cucumber, (diced)
- 1/2 green pepper, (cored, seeded, and diced)
- 1/2 small red onion, (diced)
- 1 tablespoon minced mint or basil leaves
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 445mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 608mg
- Calcium
- 39mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.