watermelon gazpacho

Watermelon Gazpacho

This watermelon gazpacho is adapted from Juice Manifesto by Andrew Cooper (Chronicle Books, 2016)

Servings: 4
Prep Time: 15 Minutes
Total Time: 15 Minutes, plus 2 to 3 hours to chill

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.

Nutrition Information

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  • 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

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.