cookmarked logo      
 
from Debra's cookbook

Watermelon Gazpacho

TAGS:
soup

     






Links:
fitnessmagazine.com


Ingredients:
  • 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
  • Preparation:
    1. 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.
    2. Tips:
    3. 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.
    4. MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
    5. NUTRITION FACTS
    6. 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.
    7. Percent Daily Values are based on a 2,000 calorie diet

      copy recipe














    cookmarked logo