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Watermelon gazpacho

Published by Today's Parent on 7/7/2012
Photo
Jodi Pudge
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Ingredients

  • 6 cups roughly chopped seedless watermelon (about 1/4 of a medium watermelon)
  • 3 cups roughly chopped tomatoes
  • 1/2 cup chopped shallots
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 4 tbsp chopped cilantro, divided
  • 1/4 cup crumbled feta
  • salt and pepper to taste

Directions

  1. In a small bowl, reserve ½ cup watermelon. Place remaining watermelon, tomatoes, shallots, oil, vinegar and 2 tbsp of cilantro in a food processor or blender (you might need to do it in 2 batches depending on how big your machine is). Purée until very smooth.
  2. With a large bowl underneath, pour the mixture through a mesh strainer, using a ladle to stir and push through as much of the liquid as possible. Discard the pulp left in the strainer. Add salt and pepper to taste.
  3. Add 2 tbsp of cilantro to the bowl of reserved watermelon; mix together. Pour soup into bowls and garnish with the watermelon-cilantro mixture and a pinch of crumbled feta and serve.
  • 200 calories
  • 5 g protein
  • 10 g fat
  • 3 g fibre
  • 1 mg iron
  • 118 mg sodium
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