Watermelon Gazpacho

Preparation

1. 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.
2. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Tips

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.

Recipe Nutrition:

Per serving: 117 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 18 g carbohydrates; 2 g protein; 2 g fiber; 296 mg sodium; 342 mg potassium; 0 g added sugar

Nutrition Bonus: Vitamin C (110% daily value), Vitamin A (45% dv)

1 Carbohydrate Servings

Exchanges: 1 fruit, 1 fat

Contributed by: EatingWell.com