Watermelon Gazpacho
Adapted from the The Golden Door Cookbook by Michael Stroot (Broadway Books)
(makes 6 servings)
| 1 | cup thinly sliced peeled and seeded cucumber, 2 1/2 ounces (75 g) |
| 1/4 | teaspoon (1.25 ml) kosher salt |
| 6 | cups cubed and seeded watermelon, from about 2 1/4 pounds (1080 g) melon |
| 1/2 | cup (120 ml) cranberry juice cocktail |
| 1 | 4 1/2-ounce (135 g) red bell pepper, seeded and finely chopped |
| 1 | 4-ounce (120 g) red onion, finely chopped |
| 1 | rib celery, 2 ounces (60 g), diced |
| 1/4 | cup (15 g) minced flat-leaf parsley |
| 2 to 3 | tablespoons (30 to 45 ml) fresh lime juice |
| 1 | tablespoon (15 ml) sherry or white wine vinegar |
| 6 | fresh mint leaves |
- In a small bowl, combine the cucumber and salt. Set aside.
- In a food processor or blender, combine the watermelon and cranberry juice cocktail. Pulse briefly, until just blended. Do not overprocess 3/4 the soup will be frothy and pale. Pour through a sieve, set over a bowl, and press on the pulp to extract all of the juice. Discard the pulp.
- Stir the bell pepper, onion, celery, parsley, lime juice, and vinegar into the watermelon juice. Cover and refrigerate for 1 hour to chill and allow flavors to blend.
- Rinse the cucumber slices and pat dry with paper towels.
- Ladle the soup into chilled bowls and garnish with the cucumber slices and sprigs of mint.
| Per serving: | 79 calories (8% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 18 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 94 mg sodium |
| Diabetic exchanges: | 1 carbohydrate (1 fruit) |
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