Photo of Tomato-Watermelon Gazpacho with Thai Basil and Jalapeno by WW

Tomato-Watermelon Gazpacho with Thai Basil and Jalapeno

1
1
1
Smartpoints value per serving
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 tomato(es)

1½ pound(s), large, seeded, diced

fresh watermelon

2½ 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 oil

1 Tbsp

sherry vinegar

1 Tbsp, Spanish variety

table salt

½ tsp

plain fat free Greek yogurt

6 Tbsp

basil

15 leaf/leaves, roughly chopped (plus extra for garnish)

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 1 Tbsp yogurt

Notes

To seed tomatoes, cut tomatoes in half; gently squeeze halved tomatoes so seeds fall out. If you like your gazpacho spicy, leave in some of the jalapeno seeds.

A happier, healthier you starts here