Watermelon Cucumber Gazpacho
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Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 150150 cal |
| pro | 4 g4g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 20 g20g carb |
| fibre | 2 g2g fibre |
| chol | 12 mg12mg chol |
| sodium | 336 mg336mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 77 iron |
| vit A | 1919 vit A |
| vit C | 9393 vit C |
| folate | 1111 folate |
This refreshing chilled summer soup is best made a day ahead to allow flavours to develop.
Ingredients
- 2-1/4 lb seedless watermelon 2-1/4 lb seedless watermelon
- 1 English cucumber , peeled1 English cucumber, peeled
- 1 sweet red pepper 1 sweet red pepper
- 1 jalapeño pepper , seeded1 jalapeño pepper, seeded
- 3/4 cup diced red onion 3/4 cup diced red onion
- 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
- 2 tbsp lime juice 2 tbsp lime juice
- 2 tbsp sherry vinegar 2 tbsp sherry vinegar or wine vinegar
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1/2 tsp salt and pepper 1/2 tsp salt and pepper
- 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
Preparation
Finely dice enough watermelon to make 1 cup (250 mL); place in bowl and set aside. Chop remaining watermelon and place in blender.
Finely dice enough cucumber and red pepper to make 1/2 cup (125 mL) each; add to bowl with watermelon. Chop remaining cucumber and red pepper; add to blender along with jalapeño pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth. Transfer to separate bowl; cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Ladle into bowls. Garnish with reserved watermelon and vegetables. Sprinkle with feta.
Finely dice enough cucumber and red pepper to make 1/2 cup (125 mL) each; add to bowl with watermelon. Chop remaining cucumber and red pepper; add to blender along with jalapeño pepper, onion, basil, lime juice, vinegar, oil, salt and pepper. Blend until smooth. Transfer to separate bowl; cover and refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Ladle into bowls. Garnish with reserved watermelon and vegetables. Sprinkle with feta.
Source : Canadian Living Magazine, June 2009
- Keywords : Appetizers; Soup; Spanish; Vegetarian; Melon; Cucumbers; Feta; 200 calories;
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