Photo Credit: Aaron Colussi

Chipotle Tomato Watermelon Gazpacho

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

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gazpacho

Chipotle Tomato Watermelon Gazpacho

Raw, cold fruit and vegetables come together in a flash.
Course: Soup
Keyword: gazpacho, soup, tomato
Servings: 6
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

Calories: 155kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Sodium: 46mg | Fiber: 6g | Sugar: 13g
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