Watermelon Gazpacho Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled summer soup celebrating fresh watermelon, tomatoes, and crisp vegetables in a light vinaigrette. Refreshing and unusual, perfect eaten with a spoon or sipped from a cup on a hot day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 cups cubed watermelon
- 3 ripe tomatoes (chopped)
- 1 red pepper
- ½ English cucumber
- 2 tablespoon chopped red onion
- 1 jalapeño pepper (see notes)
- 1 clove garlic
- 1 teaspoon sea salt
- ¼ cup extra virgin olive oil
- 2 tablespoons sherry vinegar (see notes)
- 2 tablespoons EACH: fresh mint and basil
- Cubed watermelon, feta cheese, mint, and basil (to serve)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 290mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 443mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 290MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.