Watermelon Gazpacho Recipe

Ingredients

• 1/2 cup packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 1/2 pounds coarsely chopped cored tomatoes
• 1 1/2 pounds coarsely chopped seedless watermelon
• 3 cups large-dice crustless day-old country bread , such as pain au levain
• 2 medium Kirby cucumbers , peeled and coarsely chopped
• 1/2 cup water
• 1/4 cup coarsely chopped fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1/4 medium red onion , coarsely chopped
• 3 medium garlic cloves, coarsely chopped
• 2 tablespoons sherry vinegar
• 1 1/2 teaspoons kosher salt , plus more as needed
• 1/2 teaspoon whole cumin seeds
• 1/8 teaspoon cayenne pepper
• 1/2 cup small-dice Kirby cucumber (about 1 medium)
• 1/2 cup small-dice seedless watermelon

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Watermelon	1 cup diced (152g)	46
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.