Vegetarian Watermelon Gazpacho
2019-07-24- Yield : 12 servings
Average Member Rating
(0 / 5)
0 People rated this recipe
Related Recipes:
Nutritional Info
This information is per serving.
Calories
91 calorieFat
0.5 gramsSaturated Fat
0 gramsCholesterol
0 milligramsSodium
166 milligramsCarbohydrate
22 gramsFiber
2.5 gramsProtein
2 gramsSugar
17 grams
Ingredients
- 6-lb. watermelon to yield about 12 cups chopped fruit
- 1 cup cranberry juice
- 2 cups peeled, seeded and small-diced cucumber
- 2 Golden Delicious apples, or 2 cups, small-diced
- 2 red bell peppers, or 1 1/2-cups, small-diced
- 1 red onion, or 3/4-cup, small diced
- leaves from 10-12 stems of fresh mint, or 1/2-cup, finely chopped
- 10-12 stems of fresh parsley, or 1/2-cup, finely chopped
- juice of 2 limes
- 3 Tbs. sherry vinegar
- 1 jalapeno pepper
- 1 tsp. salt
Method
Step 1
Roughly chop and deseed watermelon. You should have about 12 cups of chopped fruit. Reserve two cups. Puree 10 cups watermelon and cranberry juice in blender. Strain pureed mixture through a fine sieve into a large bowl or plastic container; discard pulp.Â
Step 2
Peel, seed and small-dice cucumbers and apples, deseed and dice red bell peppers and peel and small-dice red onion. Pick and chop mint and parsley, set aside for garnish. Seed, de-vein and finely chop jalapeno pepper. Combine cucumbers, apples, celery, bell peppers, onion, herbs, limejuice, vinegar and jalapeno with the watermelon-cranberry liquid and stir to combine. Finely chop the reserved two cups watermelon and add to mixture. Salt to taste.Â
Step 3
Cover and refrigerate until well chilled (an hour minimum). Garnish with the chopped mint and parsley and serve well chilled.