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Watermelon Tomato Gazpacho

posted Jul 7, 2015, 12:12 PM by Julia Quam
Watermelon Tomato Gazpacho 


Vegan, Good Source of Vitamins A & C, Low Sodium 

Yield: Approximately 6 servings (~1 cup each) 

This refreshing chilled soup is a tasty way to stay hydrated on a hot day. Tomatoes and watermelon combine to make this summer soup a rich source of the antioxidant lycopene.

Ingredients
3 Roma tomatoes, peeled, cored, and quartered
2 lbs watermelon, seeded and diced
1 European cucumber, peeled, seeded, and diced
¾ cup sparkling water
1 Tbsp sherry
1 clove garlic
2 Tbsp extra virgin olive oil
Kosher salt and pepper to taste

Instructions
1. Place all ingredients except olive oil in blender. Blend until smooth.
2. Add olive oil slowly to emulsify.
3. Season with salt and pepper to taste.
4. Store in refrigerator until ready to serve.


Nutrition Facts (per serving) 
100 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 110 mg sodium, 14 g carbohydrates, 1 g fiber, 10 g sugar, 1 g protein, 20% DV of Vitamin A, 30% DV of Vitamin C, 2% DV of Calcium, 2% DV of Iron
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