Watermelon Gazpacho

The delicate flavors of cucumber and watermelon go hand in hand to create an easy to prepare sweet-and-savory chilled soup, perfect as a first course on a hot night. All you need is a blender and a few ingredients. Watermelon is mostly water so it’s very hydrating. It offers a variety of nutrients, including potassium, magnesium, and vitamins A and C. It’s also relatively low in calories and boasts several antioxidants. Cucumbers and red bell peppers are also rich in vitamins A & C and disease fighting antioxidants.

Makes: 6 servings
Time to cook: 20 minutes

Ingredients

· 8 cups finely diced seedless watermelon, (about 6 pounds with the rind)(see Tip)

· 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 tablespoons red-wine vinegar

· 2 tablespoons minced shallot

· 2 tablespoons extra-virgin olive oil

· ¾ teaspoon salt 

Cooking Instructions

1. 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.

MakeAhead Tip: 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.

Nutrition per serving
114 calories; 5 grams fat; 1 gram saturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 14 grams sugar; 2 grams protein; 296 milligrams sodium

Recipe by Eatingwell.com

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