Tomato-Watermelon Gazpacho with Thai Basil and Jalapeño
1½ pound(s), large, seeded, diced
2½ cup(s), seedless, chopped
1 medium, diced
1 medium, seeded, chopped
Extra virgin olive oil
1 tbsp(s), Spanish variety
15 tbsp(s), roughly chopped (plus extra for garnish)
Plain lowfat Greek yogurt
1 clove(s), medium, roughly chopped
2 cup(s), peeled, diced
- 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.
- Serve garnished with yogurt and basil leaves.
- Serving size: 1 c gazpacho plus 2 Tbsp yogurt