This was adapted from a recipe posted by promfh on Big Oven, but I made a few changes that suited by palate. It is a great recipe and tops tomato based gazpachos hands down when the watermelon is at its peak of ripeness.
1. Combine all chopped ingredients in a large bowl. Mix to combine.
2. Take 1/2 of the chopped fruit/vegetable mixture and place in a blender. Add lime juice and zest, cilantro, tomato paste, and Tabasco sauce. Blend until smooth. Taste and adjust seasoning as desired with salt and pepper.
3. Mix pureed and chopped components and refrigerate 4-12 hours. Serve chilled drizzled with creme fraiche.
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Serving Size: 1 Serving (570g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 143 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 213.6mg | 7 % | |
Potassium 1224.7mg | 32 % | |
Total Carbohydrate 35.9g | 11 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 28.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 143
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