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Tomato Watermelon Ice

Oxmoor House
Yield Serves 5 (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  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.

Cooking Light Chill