Watermelon Gazpacho
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. Source: EatingWell Magazine, August/September 2005
Ingredients
Directions
Tips
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.
Nutrition Facts
Serving Size: 1 cup
Per Serving:
114 calories; 5.1 g total fat; 0.7 g saturated fat; 296 mg sodium. 324 mg potassium; 17.4 g carbohydrates; 1.4 g fiber; 14 g sugar; 1.8 g protein; 1831 IU vitamin a iu; 34 mg vitamin c; 21 mcg folate; 28 mg calcium; 1 mg iron; 29 mg magnesium;
Exchanges:
1 fruit, 1 fat
