Tomato-Watermelon Gazpacho with Basil & Jalapeño
1
Points® value
Total Time
1 hr 55 min
Prep
25 min
Cook
0 min
Serves
6
Difficulty
Easy
Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup. To seed tomatoes, cut tomatoes in half; gently squeeze halved tomatoes so seeds fall out. If you like your gazpacho spicy, leave in some of the jalapeno seeds. Any variety of basil will be delicious in this cold soup. Thai basil, native to Southeast Asia, is a sturdier variety of basil than its sweet counterpart so it's perfect for soups. You can find it in speciality stores, but sweet basil will work for this soup, too.
Ingredients
Tomato
1½ pound(s), large, seeded, diced
Watermelon
2½ cup(s), seedless, chopped
English cucumber
2 cup(s), peeled, diced
Shallot
1 medium, diced
Jalapeño pepper
1 medium, seeded, chopped
Garlic
1 clove(s), roughly chopped
Extra virgin olive oil
1 Tbsp
Sherry vinegar
1 Tbsp, Spanish variety
Table salt
½ tsp
Basil
15 leaf/leaves, roughly chopped (plus small leaves for garnish)
Plain fat free Greek yogurt
6 Tbsp