Pregnancy Friendly Gluten Free Watermelon Gazpacho

Total time1 hr 20 min

Prep time20 min

Cook time0 min

Pregnancy Friendly Gluten Free Watermelon Gazpacho

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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
Colavita Sherry Vinegar, 17 fl oz La Bodega Reserve Sherry Vinegar La Bodega Moscatel Reserve Sherry Vinegar Columela Sherry Vinegar
Don Bruno Sherry Vinegar, 25.35 fl oz
See all
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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