During the summer there is nothing like a refreshing dinner to make you feel satisfied, yet not overly stuffed. Gazpacho is just the thing! It’s surprisingly filling because it is mostly fluid and packed full of nutrients. Not to mention it is so easy to make and only about 100 kcals per serving!
Watermelon Gazpacho
(adapted from CookingLight)
Yield: 6-8 servings
Ingredients
- 6 cups cubed seeded watermelon, save 1 cup for the end
- 1 cup chopped peeled English cucumber
- 1/2 cup chopped bell pepper
- 1/3 cup chopped green onions
- 3 tbsp chopped fresh mint
- 1/4 cup fresh lime juice
- 1 tbsp olive oil
- 3/4 tsp salt
- 2 small shakes of cayenne (careful, this can be hot!)
- 1 garlic clove, minced
- 3/4 cup cranberry juice
- 1/4 cup sweet Riesling, optional (we had a glass with dinner too!)
- greek yogurt or goat cheese for topping
Preparation
Combine first 10 ingredients. Place half of watermelon mixture in a food processor or blender, and pulse 3 or 4 times or until finely chopped. Or you can use an immersion blender to blend to desired consistency directly in the bowl (such a good tool!). Add the blended soup back to the rest of the soup. Stir in cranberry juice, Riesling and last 1 cup of diced watermelon. Chill well. Top with yogurt or goat cheese when ready to serve.
Oh man, this was really good and refreshing! There was a nice kick from the cayenne and all the contrasting flavors blended very well. It filled me up pretty good surprisingly. I also decided to have some sautéed chicken potstickers on the side with the help of good ol’ TJ’s. I definitely want to make this again because I don’t think our weather is going to be cooling down anytime soon ha! I think it’s already gotten to 106.
I like my soups chunky. I was wishing I had some avocado too, because I think that would work very well 🙂
On top of the potstickers I drizzled some peanut satay sauce. It was about a tsp of peanut butter, tbsp of hoisin, tbsp soy sauce, glug of rice wine vinegar and a tinzy bit of toasted sesame oil, yum!
