Ingredients
4 cups cubed
seeded watermelon (divided)
1 cucumber (peeled
coarsely chopped
divided)
1 clove garlic (minced)
2 tablespoons chopped onion
2 teaspoons lime juice
1 teaspoon olive oil
1 tablespoon chopped fresh basil
1/8 teaspoon ground black pepper
1/2 jalapeño pepper
seeded and chopped (optional)
Steps
In a small bowl, mix 1 cup of cubed watermelon and 1/2 of chopped cucumber; set aside.
Process remaining ingredients in a food processor or blender until puréed.
Transfer all ingredients to a large bowl and stir.
Refrigerate until ready to serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 70 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Total Sugars | 10 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 22 mg |
| Iron | 0 mg |
| Potassium | 260 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Watermelon Gazpacho. Recipe source: Produce For Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.