This refreshing chilled summer soup is best made a day ahead to allow flavours to develop.
- Portion size 6 servings
- Credits : Canadian Living Magazine, June 2009
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 336 mg
- Protein 4 g
- Calories 150.0
- Total fat 8 g
- Cholesterol 12 mg
- Saturated fat 3 g
- Total carbohydrate 20 g
%RDI
- Iron 7.0
- Folate 11.0
- Calcium 9.0
- Vitamin A 19.0
- Vitamin C 93.0
