Watermelon Gazpacho
(low fat & low calorie recipe)

  Home Page   |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

This recipe is from Eating Well Magazine from http://www.eatingwell.com. 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.

Check out more of Linda's great Soup, Stew, and Chili Recipes.

Watermelon Gazpacho

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, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil 
3/4 teaspoon salt

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.