Watermelon and Cucumber Gazpacho Recipe

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Watermelon and Cucumber Gazpacho
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Ingredients:

Directions:

  1. 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.
  2. Divide gazpacho among bowls; top with dollop of crème fraîche.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 230.94 Kcal (967 kJ)
Calories from fat 71.87 Kcal
% Daily Value*
Total Fat 7.99g 12%
Cholesterol 8.87mg 3%
Sodium 172.7mg 7%
Potassium 660.96mg 14%
Total Carbs 37.35g 12%
Sugars 25.66g 103%
Dietary Fiber 3.34g 13%
Protein 5.1g 10%
Vitamin C 135.8mg 226%
Vitamin A 3.1mg 104%
Iron 128.9mg 716%
Calcium 89.2mg 9%
Amount Per 100 g
Calories 40.24 Kcal (168 kJ)
Calories from fat 12.52 Kcal
% Daily Value*
Total Fat 1.39g 12%
Cholesterol 1.55mg 3%
Sodium 30.09mg 7%
Potassium 115.17mg 14%
Total Carbs 6.51g 12%
Sugars 4.47g 103%
Dietary Fiber 0.58g 13%
Protein 0.89g 10%
Vitamin C 23.7mg 226%
Vitamin A 0.5mg 104%
Iron 22.5mg 716%
Calcium 15.5mg 9%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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