Tomato-watermelon gazpacho with basil & jalapeño
1½ pound(s), large, seeded, diced
2½ cup(s), seedless, chopped
2 cup(s), peeled, diced
1 medium, diced
1 medium, seeded, chopped
1 medium clove(s), roughly chopped
Extra virgin olive oil
1 Tbsp, Spanish variety
15 leaf/leaves, roughly chopped (plus small leaves for garnish)
Plain fat free Greek yogurt
- 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.
- Divide gazpacho among 6 bowls. Garnish gazpacho with yogurt and small basil leaves.
- Serving size: 1 cup gazpacho plus 1 tbsp yogurt