Watermelon Gazpacho
How To Make Watermelon Gazpacho Soup

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, cored, seeded, and finely diced
1/4 cup chopped fresh basil leavesl
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

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.