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Tomato-watermelon gazpacho with basil & jalapeño

Tomato-watermelon gazpacho with basil and 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.

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

Fresh basil

15 leaf/leaves, roughly chopped (plus small leaves for garnish)

Plain fat free Greek yogurt

6 Tbsp

Instructions

  1. Squeeze tomatoes gently to remove seeds. In blender, combine tomatoes, watermelon, cucumbers, shallot, chile, and garlic. Add oil, vinegar, salt, and chopped basil and blend until fairly smooth but still with a bit of texture. Chill for 1 1⁄2 hours or up to overnight.
  2. Divide gazpacho among 6 bowls. Garnish gazpacho with yogurt and small basil leaves.
  3. Serving size: 1 cup gazpacho plus 1 tbsp yogurt

Notes

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

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