Dairy-Free Dinner Gluten-Free Low-Fat Low-Carb Low-Sugar Lunch Side Dishes Soup + Salad Vegan + Vegetarian Cucumber + Watermelon Gazpacho Adapted from: What's Cooking USDA Mixing Bowl Prep: 30 mins Cook: N/AServings: 4Gazpacho makes us weak in the knees. We love the vibrant tastes that come from this chilled raw soup – and it’s always a winner when served at a party. This is a fabulous twist on the Spanish classic, subbing out tomatoes for watermon. It’s a perfect blend of sweet and savory!Ingredients 4 cups cubed, seeded watermelon (divided) 1 English cucumber (peeled, coarsely chopped, divided) 1 organic yellow pepper (chopped) 1 clove garlic (minced) 2 tablespoons onion (chopped) 2 teaspoons lime juice 1 teaspoon extra virgin olive oil 1 tablespoon chopped fresh basil Freshly ground black pepper, to taste ½ jalapeño pepper (seeded + finely minced), optional*Choose organic whenever possible – especially for this recipe as this is a raw soup Nutritional InfoNutrition InfoPerServingDaily%Calories714%Fat (g)12%Saturated Fat (g)01%Carbohydrates (g)155%Protein (g)23%Sugars (g)110%Fiber (g)15%PreparationView As Slideshow In a small bowl, mix 1 cup of cubed watermelon, yellow pepper, and ½ of chopped cucumber; set aside. Process remaining ingredients in a food processor or blender until puréed. Transfer all ingredients to a large bowl and stir. Refrigerate until ready to serve. Enjoy!TipFresh basil is a lovely addition + makes a beautiful garnish!print TAGS: Basil, Cucumber, Garlic, Heart Healthy, Jalapeño, Low-Sodium, Simple, Spicy, Watermelon, Yellow PeppersShare this:Related Recipes Grilled Salmon Rosemary Kebabs Red Devil Minty Tart Kale Creamy Vegan Banana Rice Pudding The Beet Is On Berry Banana Frappe Vegan Cauliflower Fettuccine Alfredo Grilled Salmon with Tomatoes + Basil