Watermelon Vodka Gazpacho
Watermelon Vodka Gazpacho
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 223
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1193
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 223
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1193
- Total: 1 hr
- Prep: 15 min
- Inactive: 30 min
- Cook: 15 min
Ingredients
Half a medium cucumber
Half a small red pepper, seeded
6 plum tomatoes, quartered, and seeded
Juice of 1 lemon
2 1/2 cups watermelon chunks
Kosher salt, as needed
Sherry vinegar, as needed
Light Spanish olive oil, as needed
3 tablespoons horseradish infused vodka or plain vodka
Directions
Special equipment:
Food Processor and blender- In a large bowl place the cucumber, red peppers, tomatoes and lemon juice. Cover with cold water, and salt the water as you would for pasta. Let the bowl sit on the counter for 30 minutes, or overnight in the refrigerator. Discard the water, and blend the cucumbers, peppers and tomatoes with the watermelon in a food processor. Press the mixture through a strainer, then transfer the mixture to a blender and blend until smooth adding the vodka and then the sherry vinegar, to taste. With the blender running add the oil in a thin thread until the mixture changes color (turning orange.) Chill the mixture before serving.
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