Tomato Watermelon Ice

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Oxmoor House
Yield
Serves 5 (serving size: 1 cup)
May 2013
RECIPE BY Oxmoor House

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

Nutritional Information

  • Calories 47
  • Caloriesfromfat 0.0%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.8g
  • Carbohydrate 11.4g
  • Fiber 0.8g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 28mg
  • Calcium 11mg

How to Make It

Step 1

Place all ingredients in a blender; process until smooth.

Step 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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