Tomato-Watermelon Gazpacho with Thai Basil and Jalapeno
- Total Time
Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup.
fresh tomato(es)1 ½ pound(s), large, seeded, diced
fresh watermelon2 ½ cup(s), seedless, chopped
English cucumber(s)2 cup(s), peeled, diced
uncooked shallot(s)1 medium, diced
jalapeño pepper(s)1 medium, seeded, chopped
garlic clove(s)1 medium clove(s), roughly chopped
extra virgin olive oil1 Tbsp
sherry vinegar1 Tbsp, Spanish variety
table salt½ tsp
basil15 leaf/leaves, roughly chopped (plus extra for garnish)
plain lowfat Greek yogurt2 Tbsp
- 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