Hands-on time: 20 minutes
Total time: 20 minutes
- 15 fresh mint leaves, roughly chopped
- 3 Persian or Japanese cucumbers, peeled, seeded and roughly chopped (1 1/2 cups)
- 1 vine-ripened tomato, seeded and quartered
- 1 small yellow or red bell pepper, roughly chopped
- 1/2 small jalapeño chile pepper, seeded and roughly chopped
- 2 cups chopped seedless watermelon
- 1/2 small red onion, roughly chopped
- 1/4 cup roughly chopped fresh cilantro, plus additional leaves for garnish
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp fresh lemon juice
- 1 tbsp plus 1 tsp red wine vinegar
- 1 tsp kosher salt, plus additional to taste, optional
- 1/8 tsp fresh ground black pepper, plus additional to taste, optional
- In a blender or food processor, working in 2 batches if necessary, combine mint, cucumber, tomato, bell pepper, jalapeño, watermelon, onion, cilantro, oil, lemon juice, vinegar, salt and black pepper.
- Beginning on slowest speed, blend or pulse until mixture is smooth or reaches desired consistency, about 30 seconds. If desired, season with additional salt and black pepper. Refrigerate until chilled. To serve, top with additional cilantro.
Nutrients per serving (1 cup watermelon gazpacho): Calories: 151, Total Fat: 11 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 8 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 8 g, Protein: 2 g, Sodium: 490 mg, Cholesterol: 0 mg
We chatted with Chef Nathan Lyon about his new show and how to get your kids eating better! Check out the interview here.