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    You are in: Home / Recipes / Tomato Watermelon Gazpacho Recipe
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    Tomato Watermelon Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    anchor girl's Note:

    This is a simple, quick take on the perennial Spanish favorite -- gazpacho. It's reminiscent of a gazpacho I had at a Central Park food cart last summer and I love it because it doesn't contain cucumbers! (Am I weird? I don't really care for them.) It's a snap to make and is a great way to use up tomatoes that are borderline overripe. If at all possible, use the freshest homegrown tomatoes and a juicy watermelon. This recipe came from a local Spanish-language magazine called Ñ. I've translated it, made it twice now, and found that I wouldn't change a thing.

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    Serves: 5



    Units: US | Metric


    1. 1
      1. Cut tomatoes and watermelon into medium-sized chunks, removing as many seeds as possible.
    2. 2
      2. In a food processor or blender, puree the tomatoes, adding the garlic, onion, and pepper until well blended. Depending on the strength of your processor, you may need to strain the mixture through a colander to remove any large tomato skins.
    3. 3
      3. Add the watermelon, salt, oil and vinegar to the mixture and puree well until uniform. Add more salt or vinegar to taste.
    4. 4
      4. Refrigerate at least 2 hours. Stir before serving or else the mixture does tend to separate.

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    Nutritional Facts for Tomato Watermelon Gazpacho

    Serving Size: 1 (242 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 80.7
    Calories from Fat 27
    Total Fat 3.1 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 938.4 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 2.0 g
    Sugars 9.7 g
    Protein 1.8 g

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