Go Back
–+ servings

Watermelon Gazpacho

Nutrivore Score: 318
Prep Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 119kcal
Print Recipe Pin Recipe

Ingredients

  • 5 cups watermelon seedless, cut in cubes
  • 2 teaspoons vinegar (red or white wine)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 cup red onion (about 1/4 of the onion)
  • 3/4 cup cucumber (about 1/2 cucumber)
  • 1 1/2 cups jicama (about 1/2 jicama)
  • 2 tablespoons cilantro
  • 1 tablespoon mint chopped fresh

Instructions

  • Combine the watermelon, vinegar, olive oil, and salt in a blender and pulse until smooth. (It's okay if it remains a little pulpy).
  • Stir the onion, cucumber, jicama, cilantro, and mint into the watermelon mixture.
  • Pour into a container, cover, and place in the fridge to chill for 2 hours (or up to overnight) before serving.

Nutrition

Nutrition Facts
Watermelon Gazpacho
Amount per Serving
Calories
119
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Sodium
 
151
mg
7
%
Potassium
 
357
mg
10
%
Carbohydrates
 
21
g
7
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
2
g
4
%
Vitamin A
 
1176
IU
24
%
Vitamin C
 
28
mg
34
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you can't find jicama, a finely diced Granny Smith apple is a great substitute.