Tomato Watermelon Ice

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

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 11.4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 28mg
  • Calcium: 11mg


  • 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


  1. 1. Place all ingredients in a blender; process until smooth.
  2. 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.
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