Watermelon Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: makes 4 to 6 first course servings
- 2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- Carbohydrate 35 g(12%)
- Fat 20 g(31%)
- Fiber 4 g(16%)
- Protein 9 g(18%)
- Saturated Fat 2 g(11%)
- Sodium 832 mg(35%)
- Calories 340
Preparation Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds. Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth. Top with diced watermelon.
Preparation Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds. Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth. Top with diced watermelon.
