Watermelon Gazpacho Soup

Courtesy of Eating Well Magazine


Makes 6 servings

• 8 cups finely diced seedless watermelon, (about 6 pounds 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 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• ¾ 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.

Make Ahead 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. Pre-cut 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.

• Serving size: 1 cup
• Per serving: 114 calories; 5 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 1,831 IU vitamin A; 34 mg vitamin C; 28 mg calcium; 1 mg iron; 296 mg sodium; 324 mg potassium
• Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (37% dv)

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