- cal. (kcal) 116
- Makes: 4 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 18
finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
medium cucumber, peeled, seeded and finely diced
red bell pepper, finely diced
chopped fresh basil
chopped flat-leaf parsley
extra-virgin olive oil
- 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.
- Tips: 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.
- MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 116 cal., 5 g total fat (1 g sat. fat), 296 mg sodium, 18 g carb. (2 g fiber), 2 g pro.