Watermelon Gazpacho

Take advantage of watermelon season with this simple, refreshing take on Gazpacho to help cool off on the hot summer days. 

Ingredients

• 3 cups (400g) watermelon, cut into large chunks
• ½ (90g) red bell pepper, stemmed, seeded and quartered
• ½ (30g) jalapeno, stemmed, seeded and quartered
• 1 (20g) green onion, trimmed and quartered
• ½ (250g) cucumber, cut into large chunks
• ¼ cup (6g) fresh coriander leaves, cleaned, stems included
• 1½ cups (250g) cherry tomatoes
• 1 tbsp fresh lime juice
• ½ tsp ground black pepper
• ¼ tsp kosher salt, optional

Directions

1. Place the watermelon into the Vitamix container and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for X seconds, using the tamper to push ingredients towards the blades, or until watermelon is blended smooth.
3. Remove the lid and place the remaining ingredients into the Vitamix container in the order listed and secure the lid.
4. Select Variable 7. Pulse 5-8 times or until vegetables are chopped to your desired consistency. 
5. Chill the gazpacho for at least 2 hours before serving (this allows air bubbles to settle, flavours to meld and ensures the soup is cold). 

Chef's Note

Jalapenos can range in heat from mild to spicier-than-you-thought. Keep this in mind and consider sampling a bit of your chilli pepper before adding to ensure desired heat level. Try serving as an hors d'oeuvre in glass shooters for summer parties and outdoor entertaining. Watermelon gazpacho is a hydrating and low-calorie dish. The watermelon adds natural sweetness and hydration, while bell peppers and tomatoes contribute to a robust Vitamin C content. Cucumbers primarily offer hydration and moderate amounts of some key nutrients including fibre.

Nutrients: 1 serving (212ml), Calories: 50kcal, Protein: 2g, Carbohydrates: 12g, Dietary Fibre: 2g, Sodium: 350mg, Sugar: 8g.