Watermelon Gazpacho
Ingredients
8 cups finely diced seedless watermelon, (about 6 pounds with the rind, 3.5-4 pounds diced) (see Tip)
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 or cilantro
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
Directions
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.
Notes
Tip: Melon selection & 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
Serving size: 1 cup
Per serving: 114 calories; 5 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 21 mcg folate; 0 mg cholesterol; 14 g sugars; 0 g added sugars; 1,831 IU vitamin A; 34 mg vitamin C; 28 mg calcium; 1 mg iron; 296 mg sodium; 324 mg potassium
Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (37% dv)
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1 fat