Tomato-Watermelon Gazpacho with Thai 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
Fresh tomatoes
1½ pound(s), large, seeded, diced
Watermelon
2½ cup(s), seedless, chopped
Shallots
1 medium, diced
Jalapeño pepper
1 medium, seeded, chopped
Extra virgin olive oil
1 tbsp(s)
Sherry vinegar
1 tbsp(s), Spanish variety
Table salt
½ tsp(s)
Fresh basil
15 tbsp(s), roughly chopped (plus extra for garnish)
Plain lowfat Greek yogurt
2 tbsp(s)
Garlic
1 clove(s), large, roughly chopped
Cucumber
2 cup(s), peeled, diced
Instructions
1
Place tomatoes, watermelon, cucumber, shallot, jalapeno and garlic in a blender; add oil, vinegar, salt and basil. Blend until fairly smooth but still retaining a bit of texture (if soup is too thick, thin with a 1/4 c tomato juice); chill 90 minutes or overnight.
2
Serve garnished with yogurt and basil leaves.
3
Serving size: 1 c gazpacho plus 2 Tbsp yogurt
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