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Watermelon and Tomato Gazpacho

Watermelon is a unique twist that makes this chilled gazpacho soup even more flavorful and refreshing. This tasty recipe requires no cooking. Just put everything into a blender and push the button!

Watermelon and Tomato Gazpacho

Watermelon and Tomato Gazpacho

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By: Team Beachbody
Servings
4 servings, ¾ cup each
Prep Time
15 min.
Cook Time
none

Ingredients:

  • 1 medium tomato, chopped
  • 4 cups cubed watermelon
  • ½ medium cucumber, chopped
  • 1 medium shallot, chopped
  • 1 tbsp. red wine vinegar
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. chopped fresh basil
  • 2 tbsp. chopped Italian parsley (reserve a small amount for garnish)
  • ½ tsp. sea salt
  • Thinly sliced carrots (for garnish; optional)
  • Thinly sliced radishes (for garnish; optional)

Instructions

Here are your instructions:

  1. Place tomato, watermelon, cucumber, and shallot in blender; cover. Pulse until chunky.

  2. Add vinegar, oil, basil, parsley, and salt; pulse until chunky.

  3. Remove ⅓ of tomato mixture; place in medium serving bowl.

  4. Blend remaining tomato mixture until smooth. Add to serving bowl; mix well.

  5. Divide into 4 serving bowls. Garnish with carrots, radishes, and parlsey if desired.

Recipe Notes

Watermelon and Tomato Gazpacho

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Watermelon and Tomato Gazpacho NutritionData