Watermelon Gazpacho

http://www.eatingwell.com/recipes/watermelon_gazpacho.html

From EatingWell:  August/September 2005

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.

6 servings, generous 1 cup each | Active Time: 20 minutes | Total Time: 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
• 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. 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.

Nutrition

Per serving : 116 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 18 g Carbohydrates; 2 g Protein; 2 g Fiber; 296 mg Sodium; 345 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit, 1 fat

Tips & Notes

• 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. 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.