I know, I knowww. I forgot to buy seedless watermelon for this recipe. I knowwwwww.
But ya know what? This gazpacho is so delicious, I didn’t even notice the white seeds (honestly) until I was editing the photos later. Too bad I’m not more gifted in Photoshop.
So you have the choice to buy a seedless watermelon or go seeded. I’m here to tell you that you CAN eat watermelon seeds and I’m going to tell you about their health benefits, because they’re a-plenty.
Lucky for us, watermelon seeds are high in protein (one cup yields over 60% of your recommended daily intake) and magnesium (one cup yields over 125% of your recommended daily intake).
The only downside? Calories. Again, I’m not a calorie counter, but 1 cup of watermelon seeds yields about 600 calories. WHAT?! It adds up, so if you’re concerned, go seedless.
Now that we have that out of the way, let’s talk gazpacho. I was never a fan of cold or room temperature soups, I really found them unsettling – sort of like I found the soup out on the counter after a few days and took a sip.
Can you see me in my denim shorts in the spoons? Bah!
Then I made a watermelon gazpacho. Lu kept eyeing the watermelon I bought at the grocery store over the weekend and of course, he wouldn’t make the move himself to cut it. Every night he’d ask, “So, can we eat this watermelon yet?”
I have never felt more like my mother in my life. I used to ask her that all the time about the cantaloupes and the veggies. She used to cut everything up into bite-sized portions and store them in the fridge in Tupperware containers for us to snack on.
In case you’re wondering, yes, I ended up dicing up this watermelon for Lu. And for this recipe, of course.
All of the ingredients were pre-chilled, so the soup didn’t need extra chilling (although the more chilled, the better).
Originally, I was going to go with cucumber noodles, but I had an old beet I needed to use and I’m really trying to minimize waste in this household, since I cook so much and I hate throwing away anything. Peeled it, spiralized it and threw it in the soup.
I can’t even explain to you how amazingly refreshing this gazpacho is. The jalapeno gives it a kick, which goes with the sweetness of the watermelon fantastically. The texture is incredible – I like a thicker gazpacho, but if you like something more soupy, just pulse in the blender of food processor for longer.
The beet noodles seal the deal. They have an amazing flavor and give this soup a heartiness, making it into a full meal, not just a starter. Also, in the recipe, I say basil or dill, because honestly, any of these flavors work tremendously well. It’s all about personal preference and what you might have on hand. I tried it with all three, and each had their own special delicious taste. I probably liked basil better, but that’s the Italian in me!
Okay, I’m convinced – cold soups are delicious!
How do you feel about cold soups? What are some of your favorites?
Nutritional Information & Recipe
Watermelon Gazpacho with Beet Noodles
- 4 cups finely diced seedless watermelon
- 1/2 medium seedless cucumber finely diced
- 1 large tomato pureed
- 2 tablespoons minced red onion
- 1/4 cup chopped fresh basil dill, or mint
- 1/4 cup chopped parsley
- 1 tablespoon red-wine vinegar
- 1 tablespoon sherry vinegar
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- ½ jalapeno diced
- 2 medium beets peeled, Blade C
- Mix all but 1 cup of the watermelon and the cucumber, jalapeno, basil (or dill), parsley, lime juice, tomato, onion, vinegars, oil and salt and pepper in a large bowl.
- Puree the mixture in a blender or food processor until to your desired consistency (I like a thicker gazpacho).
- Refrigerate* and serve chilled. When serving, top with a quarter cup of watermleon and a handful of beet noodles.
- You can serve immediately, but soup tastes best extra chilled.