Watermelon and tomato gazpacho
I had some extra seedless watermelon after making a great dinner salad on a recent night. I also had 2 large heirloom tomatoes on hand. Naturally, I started thinking gazpacho with 6 to 7 other veggies in it.
Then I found this most basic gazpacho recipe in the NYT Cooking site and adapted it a bit. It takes just a few minutes. This is incredibly tasty and easy.
The photo is courtesy of Dr. Ben Maring, a regular contributor to this blog.
Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Ingredients
- 4 cups of chunked seedless watermelon
- 2 large tomatoes (preferably heirloom, any color)
- 2-3 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt to taste
Directions
- Puree the watermelon and tomatoes until smooth and frothy — about 2 minutes.
- Add lemon juice and salt to taste.
- Garnish with a drizzle of olive oil.
Nutrition information (per serving)
- Calories: 74
- Total fat: 1 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 119 mg
- Total carbohydrate: 17 g
- Dietary fiber: 2 g
- Total sugars: 12 g
- Protein: 2 g