Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Name: Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
Total time: 240 min
Yield: 4 Servings
Ingredients: 🍉 3 cups coarsely chopped seedless watermelon; 🍉 ¼ cup finely diced seedless watermelon; 🍅 3 large Roma tomatoes, halved and seeded; 1 small red bell pepper, roughly chopped; 🧅 4 green onions, sliced, white parts and tops separated; 🍋 3 tablespoons lemon juice; 🍋 1 ½ teaspoons lime zest; 🍋 2 tablespoons lime juice; 1 tablespoon chopped fresh mint; 🍯 1 tablespoon honey; ⅛ teaspoon crushed red pepper, or to taste; 🥒 1 large cucumber, peeled and seeded; 🧄 1 clove garlic, minced; 2 tablespoons chopped fresh parsley; ⅓ cup vegetable broth; ¼ cup sour cream; 🧂 ¼ teaspoon salt; ¼ teaspoon ground black pepper; 🍅 Remaining chopped Roma tomato (1 tomato); 🍉 Finely chopped watermelon (¼ cup); 🥒 Finely chopped cucumber (¼ cucumber); 🍋 Remaining lime zest

Cost $10, save $15

Source: Recommended by CookPal

240 Min
4 Servings
$10

Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Cost $10, save $15

Source: Recommended by CookPal

240 Min
4 Servings
$10

INGREDIENTS

Gazpacho Base
- 🍉 3 cups coarsely chopped seedless watermelon
- 🍉 ¼ cup finely diced seedless watermelon
- 🍅 3 large Roma tomatoes, halved and seeded
- 1 small red bell pepper, roughly chopped
- 🧅 4 green onions, sliced, white parts and tops separated
- 🍋 3 tablespoons lemon juice
- 🍋 1 ½ teaspoons lime zest
- 🍋 2 tablespoons lime juice
- 1 tablespoon chopped fresh mint
- 🍯 1 tablespoon honey
- ⅛ teaspoon crushed red pepper, or to taste
Cucumber Soup
- 🥒 1 large cucumber, peeled and seeded
- 🧄 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- ⅓ cup vegetable broth
- ¼ cup sour cream
- 🧂 ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Tomato Topper
- 🍅 Remaining chopped Roma tomato (1 tomato)
- 🍉 Finely chopped watermelon (¼ cup)
- 🥒 Finely chopped cucumber (¼ cucumber)
- 🍋 Remaining lime zest

STEPS

Prepare the watermelon gazpacho: Add coarsely chopped watermelon, 2 Roma tomatoes, red bell pepper, green onion whites, 2 tbsp lemon juice, 1 tsp lime zest, lime juice, chopped mint, honey, and crushed red pepper to a blender or food processor; blend until nearly smooth. Chill for 2 to 4 hours.

Prepare the cucumber soup: Finely chop ¼ of the cucumber and coarsely chop the rest. Add coarsely chopped cucumber, minced garlic, parsley, green onion tops, and remaining lemon juice to a blender; blend until nearly smooth. Stir in vegetable broth, sour cream, salt, and pepper. Chill for 2 to 4 hours.

Prepare the tomato topper: Chop the remaining Roma tomato into ½-inch pieces. In a small bowl, mix chopped tomato, finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Cover and chill until ready to serve.

To serve, ladle 1 cup of watermelon gazpacho into each bowl. Add ½ cup cucumber soup on top and swirl gently. Top with the tomato topper, and garnish with black pepper or mint as desired.

NUTRIENTS

Per 1 serving

🔥

125

Calories

3
Protein
24
Carbs
4
Fats

💡 For a more pronounced flavor, prepare the gazpacho and cucumber soup a day ahead and let them chill overnight.Garnish with extra fresh mint leaves for added visual appeal and freshness.Use a high-powered blender for smoother consistency in both the gazpacho and cucumber soup.