In this modern version of gazpacho, a traditional cold Spanish soup, watermelon stands in for tomatoes. It’s a sweet and refreshing way to beat the heat. It’s also like eating a bowl-full of antioxidants, since it’s filled with bell pepper, cucumber, onion, garlic and fresh herbs. Add extra vinegar for a slightly tart flavor. An 8-pound watermelon is more than adequate -- in fact, you’ll probably have a little left over. One serving contains 215 percent of your daily vitamin C needs and over half your vitamin A!
Makes about 6 servings (1 2/3 cups each)
10 heaping cups diced watermelon (1/2 to 3/4 inch pieces)
1 1/2 cups finely chopped white onion
2 garlic cloves, finely minced
1 1/2 cups finely chopped, peeled and seeded cucumber
1 medium yellow bell pepper, seeded and diced (about 1 heaping cup)
1 medium red bell pepper, seeded and diced (about 1 heaping cup)
1/3 cup finely chopped Italian parsley
1/3 cup finely chopped fresh basil
1/4 cup red wine vinegar
1 tablespoon and 1 teaspoon extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1. After dicing and chopping all ingredients, combine everything in a large bowl and toss lightly.
2. Puree about half of the mixture, in batches if necessary, and transfer to another large bowl.
3. Stir remaining diced mixture in puree.
4. Serve immediately at room temperature or chill. Refrigerate in tightly covered container.
Nutrition information (per serving)
3 g protein
30 g carbohydrates
3 g fat (0.5 g saturated)
0 mg cholesterol
300 mg sodium
575 mg potassium
48 mg calcium
1.4 mg iron
2815 IU vitamin A
129 mg vitamin C
3 g fiber
Kim Galeaz is a registered dietitian and owner of Galeaz Food & Nutrition Communications based in Indianapolis. As a culinary-nutrition consultant, writer and spokeswoman for the food, beverage and agriculture industry, Galeaz is passionate about blending great taste with good health in all of her culinary creations.