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/A Servings: 4 Gazpacho 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! Ingredients 4 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 juice 1 teaspoon extra virgin olive oil 1 tablespoon chopped fresh basil Freshly ground black pepper, to taste ½ jalapeño pepper (seeded + finely minced), optional *Choose organic whenever possible – especially for this recipe as this is a raw soup Nutritional Info Nutrition Info PerServing Daily% Calories 71 4% Fat (g) 1 2% Saturated Fat (g) 0 1% Carbohydrates (g) 15 5% Protein (g) 2 3% Sugars (g) 11 0% Fiber (g) 1 5% Preparation View As Slideshow In 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! Tip Fresh basil is a lovely addition + makes a beautiful garnish! print TAGS: Basil, Cucumber, Garlic, Heart Healthy, Jalapeño, Low-Sodium, Simple, Spicy, Watermelon, Yellow Peppers Share this: Related Recipes Slow Cooker Golden Baked Chicken Scallion, Eggplant + Pepper Rice Bowl Salad Golden Beta-Carotene Elixir Paprika Cumin Quinoa Mango Pineapple Salsa Turkey Sliders Minty Tart Kale Ensalada Cubana Cucumber, Red Onion + Dill Salad