Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Cucumber + Watermelon Gazpacho Adapted from: What's Cooking USDA Mixing Bowl Prep: 30 mins Cook: N/AServings: 4Gazpacho makes us weak in the knees. We love the vibrant tastes that come from this chilled raw soup – and it’s always a winner when served at a party. This is a fabulous twist on the Spanish classic, subbing out tomatoes for watermon. It’s a perfect blend of sweet and savory!Ingredients4 cups cubed, seeded watermelon (divided)1 English cucumber (peeled, coarsely chopped, divided) 1 organic yellow pepper (chopped)1 clove garlic (minced)2 tablespoons onion (chopped)2 teaspoons lime juice1 teaspoon extra virgin olive oil1 tablespoon chopped fresh basilFreshly ground black pepper, to taste½ jalapeño pepper (seeded + finely minced), optional*Choose organic whenever possible – especially for this recipe as this is a raw soup Nutritional InfoNutrition InfoPerServingDaily%Calories714%Fat (g)12%Saturated Fat (g)01%Carbohydrates (g)155%Protein (g)23%Sugars (g)110%Fiber (g)15%PreparationView As SlideshowIn a small bowl, mix 1 cup of cubed watermelon, yellow pepper, and ½ of chopped cucumber; set aside.Process remaining ingredients in a food processor or blender until puréed.Transfer all ingredients to a large bowl and stir.Refrigerate until ready to serve. Enjoy!TipFresh basil is a lovely addition + makes a beautiful garnish! print TAGS: Basil, Cucumber, Garlic, Heart Healthy, Jalapeño, Low-Sodium, Simple, Spicy, Watermelon, Yellow PeppersShare this:Related Recipes Tomato + Cannelini Bean Salad The Beet Is On Roasted Pork Loin with Garlic + Rosemary Vegan Powerhouse Pesto Pasta Sweet Potato Hash with Egg Berry Banana Frappe Fresca + Picante Gazpacho Juice Golden Beta-Carotene Elixir