Watermelon and Tomato Gazpacho
1 medium tomato chopped
4 cups cubed watermelon
½ medium cucumber chopped
1 medium shallot chopped
1 Tbsp red wine vinegar
1 Tbsp extra-virgin olive oil
2 Tbsp chopped fresh basil
2 Tbsp chopped Italian parsley (reserve a small amount for garnish)
½ tsp sea salt
Thinly sliced carrots (for garnish; optional)
Thinly sliced radishes (for garnish; optional)
Place tomato, watermelon, cucumber, and shallot in blender; cover. Pulse until chunky.
Add vinegar, oil, basil, parsley, and salt; pulse until chunky.
Remove ⅓ of tomato mixture; place in medium serving bowl.
Blend remaining tomato mixture until smooth. Add to serving bowl; mix well.
Divide into 4 serving bowls. Garnish with carrots, radishes, and parlsey if desired.
Nutritional Information (per serving): Calories: 90 Total Fat: 4 Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 293 mg Carbohydrates: 14 g Fiber: 1 g Sugar: 11 g Protein: 2 g
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