Low Sodium Gluten Free Watermelon Gazpacho

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Low Sodium Gluten Free Watermelon Gazpacho

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Ingredients

4 servings

5 cups seedless watermelon, roughly chopped (about ½ small watermelon)
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2 medium ripe tomatoes (about 12 oz total), cored and roughly chopped
1 medium english cucumber (about 10 oz), peeled and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
1 small shallot, roughly chopped
1 small jalapeño, seeded and roughly chopped
3 tbsp sherry vinegar
3 tbsp extra-virgin olive oil, plus more for drizzling
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh mint leaves, torn, for serving
2 tbsp fresh basil leaves, torn, for serving
½ cup small-diced watermelon, for serving (optional)

Instructions

1
Combine the chopped watermelon, tomatoes, cucumber, red bell pepper, shallot, jalapeño, sherry vinegar, olive oil, salt, and black pepper in a blender. Blend on high until completely smooth, about 60 seconds.
2
Set a fine-mesh strainer over a large bowl and pour the blended soup through it, pressing on the solids with a ladle or the back of a spoon until only dry pulp remains. Discard the pulp.

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