Watermelon Gazpacho
How To Make Watermelon Gazpacho Soup


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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.

Watermelon Gazpacho

More of Linda's great Soup, Stew, and Chili Recipes.
 


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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 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.

 

 



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