Tomato-watermelon gazpacho with basil and jalapeño
1
Points®
Total time: 1 hr 55 min • Prep: 25 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup.
Ingredients
Tomato
1½ pound(s), large, seeded, diced
Watermelon
2½ cup(s), seedless, chopped
English cucumber
2 cup(s), peeled, diced
Shallot
1 medium, diced
Jalapeño pepper
1 medium, seeded, chopped
Garlic
1 clove(s), roughly chopped
Extra virgin olive oil
1 Tbsp
Sherry vinegar
1 Tbsp, Spanish variety
Table salt
½ tsp
Fresh basil
15 leaf/leaves, roughly chopped (plus small leaves for garnish)
Plain fat free Greek yogurt
6 Tbsp
Instructions
1
Squeeze tomatoes gently to remove seeds. In blender, combine tomatoes, watermelon, cucumbers, shallot, chile, and garlic. Add oil, vinegar, salt, and chopped basil and blend until fairly smooth but still with a bit of texture. Chill for 1 1⁄2 hours or up to overnight.
2
Divide gazpacho among 6 bowls. Garnish gazpacho with yogurt and small basil leaves.
3
Serving size: 1 cup gazpacho plus 1 tbsp yogurt
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