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Watermelon Gazpacho

August/September 2005

Your rating: None Average: 4 (88 votes)

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.



READER'S COMMENT:
"Made this as the first course for a summer lunch with the girls. Went together really easily and looked gorgeous. The flavours were divine, and slightly unexpected. Might be nice with mint rather than basil as something different. The...
Watermelon Gazpacho Recipe

Makes: 6 servings, generous 1 cup each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 296 mg sodium; 345 mg potassium.

Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (45% dv).

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 fat



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