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.
Yields: 6 servings
Prep time: 20 min
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
1/4 cup chopped flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallot or green onions
2 tablespoons extra-virgin
3/4 teaspoon salt
Mix all the ingredients in a large bowl.
Puree 3 cups of the watermelon mixture in a blender or food processor
(I used my
Vitamix) to the desired smoothness; transfer to another large bowl
and set aside.
Puree another 3 cups of watermelon
mixture 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.