Tomato Watermelon Ice

Tomato Watermelon Ice Recipe
Oxmoor House
Tomato and watermelon are a popular summer salad. Here, they complement each other in an ice. This is a great choice for an appetizer or a refresher between courses. Serve with small watermelon wedges, if desired.

Yield:

Serves 5 (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 47
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 11.4 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 28 mg
Calcium 11 mg

Ingredients

2 cups chopped watermelon
1 cup chopped seeded tomato
1/4 cup chopped seeded peeled cucumber
2 tablespoons sugar
2 tablespoons chopped red bell pepper
1 tablespoon fresh lime juice (about 1 lime)
1 tablespoon fresh cilantro leaves
1 teaspoon minced seeded jalapeño pepper
1/8 teaspoon celery salt

Preparation

1. Place all ingredients in a blender; process until smooth.

2. Pour watermelon mixture into an 8-inch square glass or ceramic baking dish. Freeze 1 hour; stir. Freeze 2 hours or until completely frozen, scraping with a fork every hour.

Note:

Cooking Light Chill

May 2013
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