Watermelon and Cucumber Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 teaspoon salt
- 2 tablespoons red wine vinegar
- 3 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh mint
- 1/2 cup crã¨me fraã®che or sour cream
- Carbohydrate 22 g(7%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 3 g(11%)
- Protein 3 g(6%)
- Saturated Fat 3 g(17%)
- Sodium 176 mg(7%)
- Calories 145
Preparation Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Divide gazpacho among bowls; top with dollop of crème fraîche.
Preparation Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours. Divide gazpacho among bowls; top with dollop of crème fraîche.
