Summer Gazpacho Two Ways

Few recipes are as refreshing or as effortless as a chilled bowl of gazpacho. This summer staple comes together in minutes in two delicious variations, a classic tomato base or a sweet, unexpected watermelon version, both blended with fresh cucumber, red bell pepper, and red onion for a cold soup worth craving all season. Make a batch the night before and let the flavors develop overnight for the best results. 

Active Prep Time: 20 mins ∙ Serves: 4

INGREDIENTS

2 pounds Roma tomatoes or seedless watermelon

1/2 hothouse cucumber, peeled

1/2 red bell pepper

1/4 red onion, rinsed

2 garlic cloves (omit with watermelon)

1/2 cup tomato juice

3 tablespoons extra-virgin olive oil

Juice of 1/2 lemon or lime

2 teaspoons hot sauce

3/4 teaspoon cumin or coriander

Salt and pepper

Chopped fresh Italian parsley, cilantro, or basil

DIRECTIONS

Roughly chop the fruit and vegetables and add to a food processor or blender. Now is a great time to finely dice some additional fresh ingredients to use as garnish, if desired.

Add the tomato juice, olive oil, lemon or lime juice, hot sauce, and cumin or coriander to the food processor.

Process or blend the soup until your desired consistency. Anything from the consistency of a chunky salsa to entirely smooth will work!

Season with salt to taste. Season the tomato version with pepper as well. For the best flavor, cover and refrigerate at least 1 hour, but overnight is even better.

Stir in or top the finished soup with chopped fresh herbs before serving topped with additional diced vegetables, if desired.

Calories per tomato serving: 155 ∙ Fat: 11g ∙ Net Carbs: 10g ∙ Fiber: 4g ∙ Sugars: 9g ∙ Protein: 3g

Calories per watermelon serving: 180 ∙ Fat: 11g ∙ Net Carbs: 20g ∙ Fiber: 2.5g ∙ Sugars: 17g ∙ Protein: 2g