This
recipe is from Eating
Well Magazine.
Photo by Ken Burris. The delicate flavors of cucumber and watermelon go
hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a
hot night.
More of Linda's great
Soup, Stew, and
Chili Recipes.
Watermelon Gazpacho
Recipe Type:
Soup,
Watermelon,
Melons,
Cucumber
Yields:
6 servings
Prep time: 20 min
Ingredients:
8 cups finely-diced seedless watermelon (about 6 pounds without the rind)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, cored, seeded, and finely diced
1/4 cup chopped fresh
basil leaves
1/4 cup chopped flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallot or green onions
2 tablespoons extra-virgin
olive oil
3/4 teaspoon salt
Preparation:
Mix
all ingredients in a large bowl.
Puree 3 cups of the mixture in a
blender or food processor to the desired smoothness; transfer to another
large bowl.
Puree another 3 cups and add to the bowl. Stir in the
remaining diced mixture. Serve at room temperature or chilled.
Makes 6 servings (generous 1 cup each).
Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg
cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 296 mg sodium.
