The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Source: Eating Well Magazine - August/September 2005
- Active time: 20 minutes | Total time: 20 minutes
- Makes 6 servings, generous 1 cup each
- 8 cups finely diced seedless watermelon (about 6 lb with the rind) 
- 1 medium cucumber, peeled, seeded and finely diced
- ½ red bell pepper, finely diced
- ¼ cup chopped fresh basil
- ¼ cup chopped flat-leaf parsley
- 3 tbsp red wine vinegar
- 2 tbsp minced shallot
- 2 tbsp extra-virgin olive oil
- ¾ tsp salt
- Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
- Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
- Puree another 3 cups and add to the bowl.
- Stir in the remaining diced mixture.
- Serve at room temperature or chilled.
- Make ahead tip: Cover and refrigerate for up to 1 day.
- ↑ Melon selection and storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Nutrition information Edit
- 116 Calories | 5g Fat (1g Sat, 4g Mono) | 0mg Cholesterol | 18g Carbs | 2g Protein | 2g Fiber | 296 mg Sodium
- Nutrition bonus: Vitamin C (110% daily value | Vitamin A (45% dv)
- Carbohydrate serving: ½