Ingredients
Scale
- 6 cups watermelon, cubed
- 2 cups ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a blender, combine watermelon, tomatoes, cucumber, bell pepper, jalapeño, and red onion. Blend until smooth.
- Stir in fresh mint, olive oil, and red wine vinegar. Season with salt and pepper.
- Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Serve chilled, garnished with additional mint leaves if desired.
Notes
- Adjust the spiciness by adding more or less jalapeño.
- This dish is great for summer gatherings and barbecues.
- Prep Time: 15 minutes
- Category: salad
- Method: blending
- Cuisine: Mediterranean
- Diet: vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg