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Home > watermelongazpacho
  

Watermelon gazpacho

Recipe Information

Servings8
Preparation Time10 Minutes
Cook Time0 Minutes
Total Time10 Minutes
DifficultyEasy
Main IngredientWatermelon; Cucumber
CategoryFruit
MealLunch; Dinner
TypeAppetizer; Side Dish
SubtypeSoup
CuisineAmerican; Latin American; Spanish
DietLow Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; Diabetes Meal Plan; Mediterranean; Gluten Free; Vegetarian; Vegan

Ingredients

  • 6 cups watermelon, cubed and seeded

  • 1 cup English cucumber, coarsely chopped and peeled

  • 1/2 cup yellow bell pepper, coarsely chopped

  • 1/3 cup green onions, chopped

  • 3 tablespoons fresh mint, chopped

  • 3 tablespoons fresh lime juice

  • 1 tablespoon extra-virgin olive oil

  • 3/4 teaspoon salt

  • 1/2 teaspoon hot sauce

  • 1 clove garlic, minced

  • 1 cup cranberry juice

Directions

  • In a large bowl, mix all ingredients except for the cranberry juice. Put half of mixture into a food processor, and pulse until finely chopped (3 or 4 times).

  • Pour the processed mixture into a second large bowl. Repeat the food processing with the other half of watermelon mixture. Combine both halves of the watermelon mixture.

  • Pour the cranberry juice into the watermelon mixture and stir. Serve chilled.

Nutrition (per serving)

  • Calories: 63 cal

  • Total fat: 2g

  • Saturated fat: <1g

  • Monounsaturated fat: 1g

  • Polyunsaturated fat: <1g

  • Cholesterol: 0mg

  • Sodium: 127mg

  • Carbohydrate: 13g

  • Fiber: <1g

  • Sugar: 7g

  • Protein: 1g

  • Calcium: 20mg