Watermelon-Jalapeno Gazpacho with Feta Crumbles
An easy, healthy and deliciously refreshing soup you make in the blender in minutes, perfect for summer.
Servings: 8
Equipment
Ingredients
- 6 ripe tomatoes, chopped (I used 14 ounces diced canned instead)
- 2 cups cubed, seedless watermelon
- 2 medium seedless or English cucumbers, peeled and chopped (I used Persians, keeping the skin)
- 3/4 cup diced sweet Vidalia onion
- 1/2 jalapeño, minced (discard the seeds and ribs for less heat)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup red wine vinegar
- Juice of 2 limes
- 1 cup tomato juice (I used V-8)
- Kosher salt
- 1/2 cup crumbled feta cheese for garnish
- Hot sauce or Worcestershire sauce for garnish optional
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.
Notes
Serving size: 1 cup gazpacho + 1 tablespoon crumbled Feta
WW Points: 1
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) I made a couple adjustments based on what I had on hand. First, I used a can of diced tomatoes instead of fresh. Unless you grow your own or shop at the farmer’s market regularly, you may want to do the same. I also used V-8 juice instead of tomato juice because it was in the pantry and getting into a steamy car that had been baking in 115°F degree sunshine to go to the grocery store would have defeated the whole purpose.
(Must be logged into WW on a smartphone or tablet.) 1 SmartPoints (Green plan) 1 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) I made a couple adjustments based on what I had on hand. First, I used a can of diced tomatoes instead of fresh. Unless you grow your own or shop at the farmer’s market regularly, you may want to do the same. I also used V-8 juice instead of tomato juice because it was in the pantry and getting into a steamy car that had been baking in 115°F degree sunshine to go to the grocery store would have defeated the whole purpose.
Nutrition
Serving: 1cup + 1 tablespoon Feta | Calories: 123kcal | Carbohydrates: 8.4g | Protein: 2g | Fat: 3.6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 112mg | Potassium: 483mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1434IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 1mg