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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


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.



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

1 cup
114 calories; protein 1.8g; carbohydrates 17.4g; dietary fiber 1.4g; sugars 13.6g; fat 5.1g; saturated fat 0.7g; vitamin a iu 1831.2IU; vitamin c 34.1mg; folate 21.5mcg; calcium 27.6mg; iron 0.9mg; magnesium 28.6mg; potassium 323.7mg; sodium 295.6mg; thiamin 0.1mg.

1 fruit, 1 fat