Directions:
- Puree 4 cups watermelon in blender until smooth.
- Transfer puree to large bowl.
- Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
- Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
- Makes 4 servings.
- Bon Appétit.
- August 2005.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103 Kcal (431 kJ) | ||
| Calories from fat | 47.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.32g | 8% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 2% | |
| Sodium | 112.74mg | 5% | |
| Potassium | 245.34mg | 5% | |
| Total Carbs | 11.63g | 4% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 54.8mg | 91% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 75.9mg | 422% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 51.01 Kcal (214 kJ) | ||
| Calories from fat | 23.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 8% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 2% | |
| Sodium | 55.84mg | 5% | |
| Potassium | 121.51mg | 5% | |
| Total Carbs | 5.76g | 4% | |
| Sugars | 3.54g | 29% | |
| Dietary Fiber | 0.96g | 8% | |
| Protein | 0.94g | 4% | |
| Vitamin C | 27.1mg | 91% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 37.6mg | 422% | |
| Calcium | 23.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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