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Watermelon Gazpacho
Source: The Vegetarian Planet

A refreshing watermelon soup!

Prep Time: 30 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 256.1
Total Carbs 53.1 g
Dietary Fiber 4.1 g
Sugars 44.7 g
Total Fat 5.1 g
Saturated Fat 0.7 g
Unsaturated Fat 0.6 g
Potassium 691.9 mg
Protein 3.9 g
Sodium 452.7 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 3 1/2 Fruits , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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7 1/2 lb  Watermelon, fresh, FDA
2 piece  Bread, white, soft, slice
1 each  chopped green bell peppers
1 each  medium red bell peppers
1 each  whole jalapeno pepper
1 each  medium onions
2 each  medium garlic cloves
1 each  Cucumber, fresh, medium
0 1/2 cup  chopped parsley
0 1/4 cup  red wine vinegar
2 tbsp  olive oil
1 tsp  salt
1 pinch  black pepper
0.125 tsp  ground cayenne (red pepper)
  1. Cut the hard green skin and white under flesh off the watermelon.
  2. Cut the melon into 1 inch cubes, removing any seeds, you should have about 9 cups.
  3. Then, in a food processor or blender, purée the melon. Transfer the purée to a large bowl. Put the bread into the processor or blender, and blend until crumbs form.
  4. Stir into the watermelon purée the bread crumbs, the green and red pepper, the jalapeno (if using), onion, garlic, cucumber, parsley, vinegar, and olive oil. Add salt, pepper, and cayenne.
  5. Chill the soup before serving. It will keep for 2 days in the refrigerator, but it is best the day it is made.

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