Gazpacho, a cold soup usually made of raw vegetables, makes for a refreshing meal on a hot, summer day, says Linda Inmon, Extension specialist for the University of Arkansas at Pine Bluff.
“The USDA Mixing Bowl recipe for watermelon gazpacho is a delicious and surprising twist to the classic recipe and is perfect for a summer party,” she said. “Consider serving the soup with whole-grain pita chips and hummus on the side.”
4 cups cubed, seeded watermelon (divided)
1 cucumber (peeled, coarsely chopped, divided)
1 clove garlic (minced)
2 tablespoons chopped onion
2 teaspoons lime juice
1 teaspoon olive oil
1 tablespoon chopped fresh basil
1/8 teaspoon ground black pepper
1/2 jalapeño pepper, seeded and chopped (optional)
- In a small bowl, mix 1 cup of cubed watermelon and 1/2 cup 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.
Serve with an 8 oz glass of non-fat milk and whole-grain pita bread/chips with hummus.
Source:USDA Mixing Bowl