Watermelon Tomato Gazpacho with a Cool Cucumber Swirl

Name: Watermelon Tomato Gazpacho with a Cool Cucumber Swirl
Prep time: 25 min
Total time: 145 min
Ingredients: 3 cups coarsely chopped seedless watermelon; 0.25 cup finely diced seedless watermelon; 3 large Roma tomatoes, halved and seeded; 1 small red bell pepper, roughly chopped; 4 green onions, sliced, white parts and tops separated; 3 tablespoons lemon juice; 1.5 teaspoons lime zest; 2 tablespoons lime juice; 1 tablespoon chopped fresh mint; 1 tablespoon honey; 0.125 teaspoon crushed red pepper, or to taste; 1 large cucumber, peeled and seeded; 1 clove garlic, minced; 2 tablespoons chopped fresh parsley; 0.33 cup vegetable broth; 0.25 cup sour cream; 0.25 teaspoon salt; 0.25 teaspoon ground black pepper

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A swirl of citrus-spiked cucumber crowns tomatoey watermelon gazpacho for a totally refreshing bowl.

Recipe by thehungryscientist

Updated on August 29, 2022

Tested by

Allrecipes Test Kitchen

Ingredients

3 cups coarsely chopped seedless watermelon
¼ cup finely diced seedless watermelon
3 large Roma tomatoes, halved and seeded
1 small red bell pepper, roughly chopped
4 green onions, sliced, white parts and tops separated
3 tablespoons lemon juice
1 ½ teaspoons lime zest
2 tablespoons lime juice
1 tablespoon chopped fresh mint
1 tablespoon honey
⅛ teaspoon crushed red pepper, or to taste
1 large cucumber, peeled and seeded
1 clove garlic, minced
2 tablespoons chopped fresh parsley
⅓ cup vegetable broth
¼ cup sour cream
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions

For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.

Nutrition Facts (per serving)

125	Calories
4g	Fat
24g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 125
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	10%
Cholesterol 6mg	2%
Sodium 178mg	8%
Total Carbohydrate 24g	9%
Dietary Fiber 3g	9%
Protein 3g
Potassium 514mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.