Gazpacho is like a drinkable salad- you know, for when you’re too hot or tired to chew. It’s a great way to use up any bits of vegetables (or fruit!) in the fridge, and is an ideal way to get in your daily 5-10 because you’re literally just slurping them back. Honestly, I am a dietitian, and I love a good salad, but there are days I just can’t bring myself to shovel in another forkful of spinach or kale. These are Watermelon Gazpacho days.
This watermelon gazpacho keeps it super simple and uses inexpensive crushed tomatoes in place of fresh. You can absolutely use fresh here (especially if you’ve got an overgrown garden), but let’s be honest… for a lot of Canadians, tomato season is so short, and sometimes really disappointing depending on the weather. Canned tomatoes may not seem as sexy, but they’re always picked at the peak of ripeness and canned to preserve that freshness so you can get the best flavour all year round.
In terms of ingredients, feel free to play with your faves. I know it’s probably strange to think that tomatoes would go into a watermelon gazpacho, but honestly, it’s a winning combination because the sweetness of the melon helps balance the astringency of the bright tomato flavour, while the cucumber will mellow everything out. Some people make gazpacho thickened with bread but I prefer a lighter consistency with some texture from added chopped veggies on top. It’s also a bonus for those who eat gluten free. Feel free to play with your favourite combinations and leave me a note below on what you’ve found works well!
This watermelon gazpacho clocks in at under 100 calories, almost 5 grams of fibre and less then 3 grams of fat per serving! It also boasts a crazy amount of vitamin A, C, and the powerful cancer-fighting antioxidant lycopene! Don’t you love when delicious foods are oh so good for you?
Low Calorie Tomato & Watermelon Gazpacho (Gluten Free!)
- 28 oz can of crushed tomatoes
- 3 cups seedless watermelon diced
- 1/2 English cucumber peeled and diced
- Juice of 1 lime
- 1/2 jalapeno seeds and veins removed, finely diced
- Salt and chili powder to taste
- Put the tomatoes, watermelon, cucumber, lime and jalapeno in a food processor or blender and puree until very smooth. Season with salt and chili, to taste. Set aside.
- In a bowl, mix together the finely diced cucumber, watermelon, avocado, and lime juice and season with a pinch of salt.
- Divide the gazpacho into bowls, top with a heaping spoonful of the diced cucumber-watermelon mixture, and a drizzle of olive oil, if desired.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.