Nutrition per serving may change if servings are adjusted.
Summer Fresh Gazpacho:
4 cups peeled and chopped assorted tomatoes
¾ cup chopped seeded watermelon
¾ cup chopped yellow, orange, and/or red sweet pepper
½ cup chopped sweet onion
½ cup chopped cucumber
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
3 tablespoons lime juice
2 tablespoons water
⅔ cup chopped cucumber
½ cup very thinly sliced sweet onion
½ teaspoon kosher salt or sea salt
½ cup white wine vinegar
¼ cup lime juice
¼ cup plain fat-free Greek yogurt
1 tablespoon honey
3 tablespoons snipped fresh mint
In a large bowl, combine tomatoes, watermelon, peppers, onion, cucumber, garlic, salt, and black pepper. Transfer about half of the mixture to a blender or food processor. Add lime juice and water. Cover and blend or process until smooth. Return to the remaining tomato mixture; stir until combined. Cover and chill 4 to 24 hours.
To prepare the Cucumber Topping: In a small bowl, combine cucumber, onion, and salt. Cover and let stand 30 minutes. Transfer to a colander; rinse with cold water and drain well. Return to small bowl. Stir in vinegar and lime juice.
Press vegetables down into liquid. Cover and chill 4 to 24 hours, stirring once or twice.
Before serving, in a small bowl combine yogurt and honey. Drain cucumber topping. Serve soup with yogurt mixture, cucumber topping, and mint.