Watermelon Gazpacho
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled watermelon soup with fresh vegetables, lime, and mint. Refreshing and light with subtle heat from jalapeño, perfect for hot summer days as a no-cook starter or light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 watermelon roughly 5 lbs, peeled, see notes above
- 1 cucumber, peeled, seeded, diced (about 2 cups)
- 1 red bell pepper, seeded, diced (about 1.5 cup)
- 1 pint yellow cherry or sungold tomatoes, halved (about 2 cups)
- 1 small jalapeño chile, seeded, minced
- 4 pale green inner celery stalks, diced (about 1 cup)
- ½ small red onion, diced (about 1 cup)
- 1/3 cup fresh lime juice, from about 3 limes
- 2 to 4 tablespoons white balsamic vinegar (or any vinegar you have on hand)
- 1 teaspoon flaky sea salt, such as Maldon, or more or less to taste
- a few sprigs of mint
- avocado, optional, for garnish
- olive oil, optional, for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 642mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1133mg
- Calcium
- 84mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 642MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.