Nutrition Facts

Serving Size 1 genrous cup

Servings Per Recipe 6

Amount Per Serving
Calories 117
Total Fat 5g
  Saturated Fat 1g
  Monounsaturated Fat 4g
  Polyunsaturated Fat
Total Carbohydrate 18g
  Dietary Fiber 2g
Protein 2g
Sodium 296mg

Watermelon Gazpacho by


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.

8 cups finely diced seedless watermelon (about 6 pounds with the rind) (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
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt


1. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Yield: 6 servings

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