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:
113.6 calories; protein 1.8g 4% DV; carbohydrates 17.4g 6% DV; exchange other carbs 1; dietary fiber 1.4g 6% DV; sugars 13.6g; fat 5.1g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 1831.2IU 37% DV; vitamin c 34.1mg 57% DV; folate 21.5mcg 5% DV; calcium 27.6mg 3% DV; iron 0.9mg 5% DV; magnesium 28.6mg 10% DV; potassium 323.7mg 9% DV; sodium 295.6mg 12% DV; thiamin 0.1mg 9% DV.
Exchanges:
1 fruit, 1 fat
