Low Iodine Gluten Free Watermelon Gazpacho
Total time1 hr 20 min
Prep time20 min
Cook time0 min
5.0(3)
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Learn more →Ingredients
4 servings
- 5 cups seedless watermelon, roughly chopped (about ½ small watermelon)
- 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
- 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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