Watermelon Gazpacho
Chilling makes flavors less pronounced, so be sure to always taste the soup
before serving and adjust the vinegar and salt for balance. To speed up chilling
time, start with pre-chilled ingredients.
1 red bell pepper
1/2 green pepper
1/2 small red onion
1 Granny Smith apple, cored
4 green onions, trimmed
1/2 bunch fresh cilantro (or parsley)
1/2 small seedless watermelon, about 3 pounds
3 tablespoons cider vinegar
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
Chunk the peppers, red onion and apple and set aside in separate piles. Chop the
green onion and cilantro into 1-inch lengths; set aside.
Using a food processor, pulse the peppers, red and green onions and cilantro;
coarsely chop them into small bits, but do not puree.
Pour the mixture into a large bowl. Process the apple into small bits and add it
to the vegetables.
Remove the watermelon rind and chunk the flesh. Process flesh in batches until
pureed, emptying each batch into the bowl of vegetables.
Stir in the cider vinegar, balsamic vinegar, olive oil and salt. Chill the
gazpacho. Before serving, taste to correct the seasonings.
Makes 6 servings.
Calories 120, Fat 3.5 g, Cholesterol 0 mg, Sodium 390 mg, Carbohydrates 24 g,
Fiber 3 g, Sugar 2 g, Protein 2 g.
Points 2.