Watermelon Gazpacho

Photo: Karry Hosford
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.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Joachim,

May 2003