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Watermelon Gazpacho

Photo: Karry Hosford
Yield 8 servings (serving size: 3/4 cup)
Tomatoes are usually the main ingredient in this Spanish-style chilled soup, but this version features fresh seeded watermelon. Watermelon, like tomato, is a great source of the antioxidant lycopene.

Ingredients

  • 6 cups cubed seeded watermelon
  • 1 cup coarsely chopped peeled English cucumber
  • 1/2 cup coarsely chopped yellow bell pepper
  • 1/3 cup chopped green onions
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons fresh lime juice
  • 1 tablespoon extravirgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon hot sauce
  • 1 garlic clove, minced
  • 1 cup cranberry-raspberry juice

Nutrition Information

  • calories 81
  • caloriesfromfat 24 %
  • fat 2.2 g
  • satfat 0.3 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 15.6 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 226 mg
  • calcium 18 mg

How to Make It

  1. Combine first 10 ingredients. Place half of watermelon mixture in a food processor, and pulse 3 or 4 times or until finely chopped. Spoon into a large bowl. Repeat procedure with remaining watermelon mixture. Stir in cranberry-raspberry juice. Chill thoroughly.