Watermelon Tomato Gazpacho

I am not usually a big fan of cold soups, but when I heard about a gazpacho made with both tomatoes and watermelon I knew I had to give it a try. This soup is both sweet and savory and is wonderful served cold at the beginning of the meal on a hot summer day. Because I was worried the soup might end up too timid in flavor, I added one small hot red chili pepper and I really enjoyed that little addition of heat. If you are not a chili fan, feel free to leave the pepper out. This soup actually improves in flavor if left overnight in the refrigerator as the flavor seem to meld and develop which makes the soup a grea option for summer entertaining.

 

  • Watermelon is packed with some of the most important antioxidants, is an excellent source of vitamin C and a very good source of vitamin A, notably through its concentration of beta-carotene. Watermelon is also a source of the potent carotenoid antioxidant, lycopene.
  • Tomatoes are rich in Lycopene, vitamin C, potassium, iron, and fiber.

 

Watermelon Tomato Gazpacho

This light summer soup is both sweet and savory.

Yield: Serves 4

Prep Time: 20 mins

Ingredients:

6 Cups Chopped Seedless Watermelon
3 Cups Chopped Ripe Tomatoes
1 Small Onion, Peeled And Chopped
2 Tablespoons (Approximate) Lemon Juice
1/4 Cup Fresh Basil Leaves
1 Small Hot Red Chili Pepper (Optional)
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
Chopped Fresh Chives To Garnish

Directions:

Put the melon, tomatoes, onion, chili pepper, and basil into a blender and pulse until smooth. Add the lemon juice and olive oil and season with salt and pepper.
Pulse to blend, taste, and adjust lemon and seasonings as needed.
Refrigerate overnight or until ready to serve.
Serve cold in individual bowls or cups garnished with chopped chives.