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|
|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|
- 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.
|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|