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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 24%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 1g
  • Carbohydrate: 15.6g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 226mg
  • Calcium: 18mg

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

  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.
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