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Watermelon and Tomato Gazpach

Watermelon and tomato are rich in lycopene, vitamins A and C, while cucumber is hydrating and high in fiber.

Discover the recipe by Dr. Letizia Astrologo, nutrition biologist at UPMC Salvator Mundi International Hospital.

Enoy!

Ingredients:

  • 500 g watermelon cut in small cubes.
  • 4 ripe tomatoes.
  • 1 cucumber.
  • 1 red bell pepper.
  • 1 red onion.
  • 2 garlic cloves.
  • 2 tablespoons of balsamic vinegar.
  • 3 tablespoons of olive oil.
  • Salt and pepper to taste.
  • Fresh basil leaves for garnish.
  • Optional: red chili pepper.

Preparation:

  1. Blend the watermelon, tomatoes, cucumber, bell pepper, onion, and garlic together until smooth.
  2. Add vinegar, olive oil, salt, and pepper. Mix well.
  3. Chill in the refrigerator for at least one hour.
  4. Serve cold, garnished with basil leaves.

Usage:

  • Watermelon and Tomato Gazpacho as a side dish with eggs, vegetable crudités, and toasted bread.
  • Steamed cod heart on pearl barley with watermelon gazpacho.
  • Mediterranean sushi on watermelon gazpacho with pearl barley, anchovy, carrot, and zucchini.

Nutritional Information:

  • Serving size: 4
  • Calories (per serving): 130
  • Per serving: Total Fat 7g, Sat. Fat 1g, Carbohydrates 15g, Sugars 10g, Fiber 3g, Cholesterol 0mg, Protein 2g, Sodium 200mg.