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)|