Name: Chipotle-Watermelon Gazpacho
Prep time: 30 min
Total time: 30 min
Ingredients: 3 cups 1-inch pieces seedless watermelon; ½ cup fresh cilantro leaves; 1 tablespoon lime juice; 2 cloves garlic, chopped; ½ teaspoon ground cumin; ¼ to ½ teaspoon chipotle chile powder; 3 cups yellow cherry or grape tomatoes, halved; 1 cup peeled and sliced cucumber; ¼ cup chopped red onion; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 30 minutes / Ready In: 30 minutes
Makes 5 cups
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So easy, so fresh, so summery. All we can say about this watermelon gazpacho is: “Yummy!” For an even quicker variation, try the 15-Minute Watermelon Gazpacho recipe from Chef Mark Reinfeld.

By Carla Christian, RD, LD, Aug 5, 2019

Ingredients

3 cups 1-inch pieces seedless watermelon
½ cup fresh cilantro leaves
1 tablespoon lime juice
2 cloves garlic, chopped
½ teaspoon ground cumin
¼ to ½ teaspoon chipotle chile powder
3 cups yellow cherry or grape tomatoes, halved
1 cup peeled and sliced cucumber
¼ cup chopped red onion
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a food processor or blender, combine watermelon, ¼ cup of the cilantro, the lime juice, garlic, cumin, and chipotle powder. Cover and process until smooth. Add half the tomatoes, the cucumber, and onion. Cover and pulse until nearly smooth, leaving some chunks of vegetables.
Stir in remaining tomatoes. Season with salt and pepper. If desired, chill up to 2 hours before serving.
Top servings with remaining ¼ cup cilantro and additional watermelon.

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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