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
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
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.
Per serving :
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.