6ripe tomatoes, chopped (I used 14 ounces diced canned instead)
2cupscubed, seedless watermelon
2mediumseedless or English cucumbers, peeled and chopped (I used Persians, keeping the skin)
¾cupdiced sweet Vidalia onion
½jalapeño, minced (discard the seeds and ribs for less heat)
1garlic clove, minced
¼cupchopped fresh flat-leaf parsley leaves
¼cupchopped fresh mint leaves
¼cupred wine vinegar
Juice of 2 limes
1cuptomato juice (I used V-8)
Kosher salt
½cupcrumbled feta cheese for garnish
Hot sauce or Worcestershire sauce for garnishoptional
Instructions
Toss the tomatoes, watermelon, cucumbers, onion, jalapeño, garlic, parsley, mint, vinegar, lime juice and tomato juice and into a blender, or food processor, and process until it's the consistency you want. (I prefer my gazpacho on the slightly chunky side.)
Season to taste with salt.
Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. (I stored mine in quart-sized mason jars in the refrigerator and enjoyed it for several days.)
Pour the soup into serving bowls and garnish with feta. Serve with hot sauce or Worcestershire sauce on the side, if desired.
Recipe Notes
Serving size: 1 cup gazpacho + 1 tablespoon crumbled FetaClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.1*SmartPoints (Green plan)1*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Watermelon-Jalapeno Gazpacho with Feta Crumbles
Amount Per Serving (1 cup + 1 tablespoon Feta)
Calories 123Calories from Fat 32
% Daily Value*
Fat 3.6g6%
Carbohydrates 8.4g3%
Fiber 1.8g7%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.