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.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 6 servings, generous 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip) | |
| 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 | |
Recipe Directions
- Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt 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.
To make ahead: Cover and refrigerate for up to 1 day.
Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 6 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 116 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 18 g | Dietary Fiber: | 2 g | Cholesterol: | 0 mg | |||
| Fat: | 5 g | Sodium: | 296 mg | Saturated Fat: | 1 g | |||
| Protein: | 2 g | Potassium: | 345 mg | Monounsaturated Fat: | 4 g | |||
| Nutrition Bonus: | Vitamin C (110% daily value), Vitamin A (45% dv). | |||||||
| Exchanges: | 1 fruit, 1 fat | 1 Carbohydrate Serving | |||||||
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