10-Minute Gazpacho Recipe

Watermelon and Tomato Gazpacho Recipe

Photo by Renee Blair

Feeling uninspired in the kitchen? Allow us to change all that. This foolproof gazpacho recipe takes a mere 10 minutes to make. Simply chop seasonal produce like juicy watermelon, tomato and cucumber and throw everything into a food processor. It’s served cold so you won’t even need to turn on your oven — win! Plus, because the Spanish-inspired soup is jam-packed with vegetables, it works well as a light snack or as a complement to a heartier entrée.

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Watermelon and Tomato Gazpacho Recipe

Photos by Renee Blair

Watermelon and Tomato Gazpacho Recipe

Serves: 2

The Skinny

Per 2 cup serving:

  • 256 cal
  • 21 g fat (3 g sat)
  • 18 g carbs
  • 8 mg sodium
  • 14 g sugar
  • 3 g fiber
  • 2 g protein

Prep time: 10 minutes

Ingredients

2 cups chopped watermelon
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1 clove garlic
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh basil
1 teaspoon apple cider vinegar, plus more to taste
Sea salt, to taste

Preparation

  1. Put all ingredients into a food processor and process until smooth. Add salt and more vinegar to taste.
  2. Serve garnished with chopped vegetables and basil, if desired.

For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.

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