This straightforward watermelon gazpacho is the proper summer season soup. It’s barely candy, however bursting with taste. This summer season watermelon gazpacho is a mix of contemporary tomatoes, cucumbers, basil, purple onion, and the key ingredient, watermelon! This chilly soup comes collectively very quickly, simply chop the veggies, throw them within the blender, then refrigerate. The flavors grow to be much more pronounced after sitting within the fridge for an hour or two.

gluten free watermelon gazpacho packed with veggies in a soup bowl

Two of my favourite issues concerning the summer season are the abundance of tomatoes and all the time having watermelon in the home. I’ve been recognized to eat watermelon till I’m bodily going to burst. Truly, that occurs nearly each time I purchase a watermelon – they’re simply so good. Surprisingly, I had some watermelon left over and I wished to strive it in a savory dish. I’ve had watermelon gazpacho at a restaurant earlier than, however I assumed it could be too tough to make at residence. Properly I couldn’t have been extra flawed. This was the simplest dish to carry collectively. And it simply obtained higher because it sat.

watermelon gazpacho packed with veggies in a soup bowl

This recipe is a tough estimate, I used the “cups” on the facet of my blender to guesstimate the quantity of watermelon I used. I normally have all these elements available through the summer season months, hopefully you do too! On these loopy sizzling days whenever you simply need one thing cool and refreshing, you possibly can serve this to the household or visitors. This straightforward watermelon gazpacho can be nice for summer season brunch, it tastes higher the longer the flavors have time to marry with one another, so in a single day can be excellent.

low fat watermelon gazpacho packed with veggies in a soup bowl

Should you love Watermelon on a sizzling day be certain that to take a look at this Mint Watermelon Mocktail!

★ Did you make this recipe? Please give it a star score beneath!

  • 4 cups watermelonchopped
  • 1 pint cherry tomatoeschopped
  • 1/2 English cucumberchopped
  • 1/2 purple onionchopped
  • 1 yellow pepperchopped
  • Juice 2 limes
  • 10-12 basil leaves
  • 2-4 tablespoons of parsley
  • 1/2 tsp salt
  • black pepper t o style
  • It would be best to coarsely chop all of the elements. Reserve 1/4 of the watermelon, cucumber, tomatoes, pepper and purple onion to combine in after mixing for texture.

  • Mix all remaining elements in blender till mixed. You needn’t fear about this being clean, simply mixed nicely.

  • Add elements to a big bowl. Add reserved elements. Refrigerate not less than 1-2 hours. Can serve for as much as 3 days after making..

See how I calculate food cost.

Vitamin Data

Vitamin Info

Quantity per Serving

The place does diet data come from? Vitamin details are offered as a courtesy, sourced from the USDA Meals Database.

Let others know by score and leaving a remark beneath!

What about you?

  • Do you’re keen on watermelon?
  • What’s your favourite summer season produce?
  • Have you ever ever made gazpacho?



The post Easy Watermelon Gazpacho (Vegan, Low Fat) by Samantha Rowland, appeared first on bitesofwellness.com

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