Tomato-Watermelon Gazpacho with Basil & Jalapeño

PersonalPoints™

per serving

Total Time: 1 hr 55 min

Prep: 25 min

Cook: 0 min

Serves: 6

Easy

Brandywine tomatoes or another beefsteak variety are perfect choices for this fruit and veggie-based cold soup. To seed tomatoes, cut tomatoes in half; gently squeeze halved tomatoes so seeds fall out. If you like your gazpacho spicy, leave in some of the jalapeno seeds. Any variety of basil will be delicious in this cold soup. Thai basil, native to Southeast Asia, is a sturdier variety of basil than its sweet counterpart so it's perfect for soups. You can find it in speciality stores, but sweet basil will work for this soup, too.

Ingredients:

1½ lbs fresh tomatoes, large, seeded, diced
2½ cups fresh watermelon, seedless, chopped
2 cups English cucumbers, peeled, diced
1 medium uncooked shallot, diced
1 medium Jalapeño pepper, seeded, chopped
1 medium garlic clove, roughly chopped
1 tbsp extra virgin olive oil
1 tbsp sherry vinegar, Spanish variety
½ tsp table salt
15 basil leaf/leaves, roughly chopped (plus small leaves for garnish)
6 tbsp plain fat-free Greek yogurt

Instructions

Squeeze tomatoes gently to remove seeds. In a blender, combine tomatoes, watermelon, cucumbers, shallot, chile, and garlic. Add oil, vinegar, salt, and chopped basil and blend until fairly smooth but still with a bit of texture. Chill for 1 1⁄2 hours or up to overnight.
Divide gazpacho among 6 bowls. Garnish gazpacho with yogurt and small basil leaves.
Serving Size: 1 cup gazpacho plus 1 tbsp yogurt.