Cool Off With Chilled Watermelon Gazpacho


People sit up and take notice when you carry this cold soup to the table. Watermelon gives it a gorgeous, unexpected color and a sweetness that works well with onion, pepper, and lime juice. For a small-plate party, serve in short, clear glasses with demitasse spoons.



1 small seedless watermelon (cubed)
1 cup cucumber (peeled, seeded, and finely diced)
1 red bell pepper (finely diced)
1 yellow bell pepper (finely diced)
1/2 jalapeno pepper seeded and minced
3 stalks celery (finely diced)
1/2 small red onion (finely diced)
1/4 cup fresh mint (finely chopped)
1/4 cup fresh parsely (finely chopped)
1 1/2 limes (juiced)
3 Tbs. red wine vinegar
1/2 tsp. sea salt


  1. Remove rind and cut watermelon into large pieces. (If possible, work over a large bowl to catch juices.) Purée chunks in a blender until smooth. Set aside.
  2. In a large bowl, toss all remaining ingredients. Pour watermelon purée and any juices over vegetables, cover, and refrigerate until well chilled, at least 1 hour. Taste and season with more salt and pepper or jalapeño. Serve very cold.

PER SERVING (1 cup): 62 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 15g carb, 2g fiber, 170mg sodium

SOURCE: This recipe by Evan Treadwell is posted by permission Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.

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