This fun twist on gazpacho comes from one of my favorite new cookbook finds, Juice Manifesto: More than 120 Flavor-Packed Juices, Smoothies and Healthful Meals for the Whole Family by Andrew Cooper (Chronicle Books, 2016). Andrew is the co-founder of the Juiceman line of juices, but you might recall him as the lawn-mowing heartthrob from the viral “Diet Coke guy” commercial. (I know I remember him from that 😉.) His book is chockfull of healthy, easy recipes for juices, smoothies, snacks, and more that make you want to clean out your pantry and eat healthfully forever. About this recipe, he writes, “I love gazpacho – this is a bit of a different take on it, but it works really nicely. The ginger and chile give it a bit of a kick, but you can put in as little or as much as you like.” For what it’s worth, I add even more; I love how the spice plays off the sweetness of the watermelon and acidity of the lime.
To begin, set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Then pulse until it reaches a soup-like consistency.
Taste and adjust seasoning, if necessary, then chill the gazpacho in the fridge for 2 to 3 hours before serving. Serve in bowls or glasses topped with finely chopped watermelon, celery and basil.
My Recipe Videos
- 3 cups cubed watermelon (1-inch cubes)
- 2 celery stalks, roughly chopped
- 3 medium tomatoes, roughly chopped
- 1/2 English/hothouse cucumber, roughly chopped
- 2 red bell peppers, roughly chopped
- 1-inch piece fresh ginger, peeled and chopped
- 1/2 a red chile pepper
- Juice of 2 limes
- Handful fresh basil leaves
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon apple cider vinegar
- Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
- Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
- Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.
- Per serving (4 servings)
- Calories: 90
- Fat: 1 g
- Carbohydrates: 20 g
- Sugar: 14 g
- Fiber: 4 g
- Protein: 3 g
- Sodium: 31 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.