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Watermelon Gazpacho

From: EatingWell

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.

Servings: 6 servings, generous 1 cup each
Prep: 20 mins
Total: 20 mins
Rated : 
 by 1 person
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
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.
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 Facts
Calories 116, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Sodium 296 mg, Carbohydrate 18 g, Fiber 2 g, Protein 2 g, Potassium 345 mg. Daily Values: Vitamin A 45%, Vitamin C 110%. Exchanges: Fruit 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
ellenanna wrote:

That would be "HOT" sauce...

6/8/2010 12:52:07 PM Report Abuse
ellenanna wrote:

Light, refreshing, and surprisingly good! I added just a dash of how sauce, other than that I followed the recipe to the letter!

6/8/2010 12:51:34 PM Report Abuse

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