Smokey watermelon gazpacho
This refreshing summer soup has layers of flavor and takes just a few minutes to put together.
Summer is the season to use your blender. Mine got another workout and created this delicious cold summer soup. You can find many of the ingredients at your local farmers' market.
I think you'll like this. I really did.
Servings: 4
Ingredients
- 1/2 cup whole almonds
- 6 cups watermelon, black seeds removed
- 5 big tomatoes, quartered
- 1 heaping tablespoon smoked paprika
- 1 clove garlic, peeled
- 3 tablespoons balsamic vinegar
- 1 teaspoon minced chipotle in adobo sauce
- Kosher salt to taste
- 1/4 sweet onion or red onion, finely diced
- 1 small cucumber, finely diced
Directions
- In a dry skillet over medium heat, toast almonds until just fragrant and golden. You can also toast almonds in a 350-degree oven. Set aside to cool.
- In a blender, combine toasted almonds, watermelon, tomatoes, paprika, garlic, vinegar, and chipotle. Puree until smooth. You’ll likely have to do this in batches.
- Repeat as necessary and combine in one large container.
- Taste and add salt, if using.
- Garnish each bowl of gazpacho with onion and cucumber.
Nutrition information (per serving)
- Calories: 236
- Total fat: 10 g
- Saturated fat: 1 g
- Total fat: 0 g
- Cholesterol: 0 mg
- Sodium: 24 mg (without added salt)
- Dietary fiber: 7 g
- Total sugars: 24 g (Added sugars: 1.8 g)
- Protein: 8 g