Watermelon Gazpacho
Watermelon Gazpacho might be just the side dish you are searching for. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 154 calories, 3g of protein, and 12g of fat each. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by A Spicy Perspective. A mixture of mint leaves, cantaloupe, mint, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Summer event. Many people made this recipe, and 126 would say it hit the spot. From preparation to the plate, this recipe takes approximately 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is solid. Try Watermelon Gazpacho, Watermelon Gazpacho, and Watermelon Gazpacho for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
1/4 cup shaved asiago cheese
1 cup diced cantaloupe
1 cup diced peeled cucumber
1 garlic clove
4 mint sprigs
1 Tb. packed mint leaves
3 Tb. olive oil
2 Tb. chopped poblano pepper
3 Tb. diced red onion
2 Tb. red wine vinegar
Salt and pepper
1 cup diced watermelon
Equipment:
blender
bowl
Cooking instruction summary:
For the water melon gazpacho base: Place all the ingredients into the blender, withholding the oil for later. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve.To finish the gazpacho recipe, mix the diced watermelon, cantaloupe and cucumber in a bowl. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and a sprinkle of asiago shavings.
Step by step:
For the water melon gazpacho base
1. Place all the ingredients into the blender, withholding the oil for later.
2. Add 1/2 teaspoon of salt and 1/4 teaspoon pepper. Then cover and puree until very smooth.Then open the vent (on the lid of the blender) and slowly pour the olive oil into the gazpacho while the blender is running to emulsify. Taste for salt and pepper and add more if needed. Refrigerate until ready to serve.To finish the gazpacho recipe, mix the diced watermelon, cantaloupe and cucumber in a bowl.
3. Pour the watermelon gazpacho base into 4 serving bowls, then spoon the diced toppings into the middle of each bowl. Top with a mint sprig and a sprinkle of asiago shavings.
Nutrition Information:
covered percent of daily need
