Watermelon Gazpacho

Description

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.

• Contributed by Healthy Recipes for Diabetic Friends Y-Group
• Source: Eating Well Magazine - August/September 2005
• Active time: 20 minutes | Total time: 20 minutes
• Makes 6 servings, generous 1 cup each

Ingredients

• 8 cups finely diced seedless watermelon (about 6 lb with the rind)
• 1 medium cucumber, peeled, seeded and finely diced
• ½ red bell pepper, finely diced
• ¼ cup chopped fresh basil
• ¼ cup chopped flat-leaf parsley
• 3 tbsp red wine vinegar
• 2 tbsp minced shallot
• 2 tbsp extra-virgin olive oil
• ¾ tsp salt

Directions

1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl.
4. Stir in the remaining diced mixture.
5. Serve at room temperature or chilled.
6. Make ahead tip: Cover and refrigerate for up to 1 day.

Nutrition information

Per serving:

• 116 Calories | 5g Fat (1g Sat, 4g Mono) | 0mg Cholesterol | 18g Carbs | 2g Protein | 2g Fiber | 296 mg Sodium
• Nutrition bonus: Vitamin C (110% daily value | Vitamin A (45% dv)
• Carbohydrate serving: ½