4 Serves
90 Mins
Puree the fresh watermelon in a blender and strain the mixture through a chinois or cheesecloth into a large bowl to remove seeds and pulp.
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MexicanVitamin E
3 mg / 15 mgVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
118 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
132 mg / 1,250 mgPotassium
1153 mg / 4,700 mgSodium
1064 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
26 g / 50 gSaturated Fat
9 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Whisk the tomato juice into the strained watermelon juice in the large bowl, then stir in salt, pepper, olive oil, diced cucumber, and minced garlic.
Cover the bowl and refrigerate the gazpacho for at least one hour to allow the flavors to meld.
In a food processor, combine the pitted avocado, lime juice, and Greek yogurt, pulsing until the mixture is completely smooth and creamy.
52
g32
g41
g
Spanish