Watermelon Basil Gazpacho
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Watermelon Basil Gazpacho
Servings
6
Prep Time
10 minutes
Calories
0
Author:
Giada De Laurentiis
Ingredients
- 1 5-pound seedless watermelon, rind removed and flesh chopped (6 cups)
- 1 medium heirloom tomato (chopped)
- 2 tablespoons extra-virgin olive oil
- 1 lime
- 3/4 cup fresh basil (finely chopped)
- 1/4 cup fresh mint (finely chopped)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Combine the watermelon, tomato, and olive oil in a blender or food processor. Zest one of the limes and squeeze out the juice, add both to the blender and puree until smooth. Pour the soup into a large bowl and stir in the basil, mint, salt, and pepper. Chill the soup for at least 3 hours before serving.
- To serve, pour the soup into chilled bowls. Cut the remaining lime into wedges and use to garnish the bowls.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 17 grams
- Protein
- 2 grams
- Fat
- 5 grams
- Saturated Fat
- 1 grams
- Sodium
- 162 milligrams
- Fiber
- 2 grams
- Sugar
- 13 grams
1 comment
I’m guessing this calls for 2 limes?