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
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
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
- Put all ingredients into a food processor and process until smooth. Add salt and more vinegar to taste.
- Serve garnished with chopped vegetables and basil, if desired.
For more recipes from Renee, visit www.nourishtheroots.com and follow her on Facebook.