The sweltering summer sun beats down on a faded cabana shade somewhere in Southern Spain. The cafe is offering a refreshing chilled gazpacho. It’s the perfect dish to counter the heat and sooth the pallet.
Who wouldn’t want to recreate such a scene. Gazpacho, a traditionally Spanish, tomato based soup incorporates a variety of vegetables and is usually served slightly chilled. We’ve cut the amount of EVOO that is normally used in the recipe and added the delicate flavor of watermelon, which gives the dish the light airy texture of the Spanish version minus the extra calories.
Watermelon and Tomato Gazpacho
- 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)
Place tomato, watermelon, cucumber, and shallot in blender; cover. Pulse until chunky.
Add vinegar, oil, basil, parsley, and salt; pulse until chunky.
Remove ⅓ of tomato mixture; place in medium serving bowl.
Blend remaining tomato mixture until smooth. Add to serving bowl; mix well.
Divide into 4 serving bowls. Garnish with carrots, radishes, and parlsey if desired.
Nutritional Information (per serving):
Total Fat: 4
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 293 mg
Carbohydrates: 14 g
Fiber: 1 g
Sugar: 11 g
Protein: 2 g
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