Name: Chipotle Tomato Watermelon Gazpacho
Ingredients: 15 ripe tomatoes, chopped (or 15 canned whole tomatoes with juice); 1 cup tomato-based vegetable juice (delete if using canned tomatoes); 2 mini cucumbers or ½ English cucumber, diced; 4 stalks celery with inner leaves, sliced; 1½ cups seedless watermelon cubes; 2 canned chipotle peppers in adobo sauce; 10 basil leaves; 3-4 tablespoons red wine or sherry vinegar; ½ cup slivered almonds; Salt and pepper to taste; Extra-virgin olive oil, for drizzle

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How this works

Chipotle Tomato Watermelon Gazpacho

Raw, cold fruit and vegetables come together in a flash.

Course: Soup

Keyword: gazpacho, soup, tomato

Servings:

Calories: 155kcal

Author: Kimberly Lord Stewart

Ingredients

15 ripe tomatoes, chopped (or 15 canned whole tomatoes with juice)
1 cup tomato-based vegetable juice (delete if using canned tomatoes)
2 mini cucumbers or ½ English cucumber, diced
4 stalks celery with inner leaves, sliced
1½ cups seedless watermelon cubes
2 canned chipotle peppers in adobo sauce
10 basil leaves
3-4 tablespoons red wine or sherry vinegar
½ cup slivered almonds
Salt and pepper to taste
Extra-virgin olive oil, for drizzle

Instructions

Place all ingredients except the vinegar, oil, salt and pepper in a blender. Puree, and pulse until soup is thick. Add half the tomato juice or water, and pulse. If too thick, add more liquid.
Season with vinegar, salt and pepper. Pulse to mix; taste, and adjust seasoning.
Chill until ready to serve. Pour into bowls, and drizzle with extra-virgin olive oil.

Nutrition

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