WATERMELON GAZPACHO
Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
- Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
Nutrition Facts : Calories 71 g, Fat 1 g, Fiber 2 g, Protein 2 g, Sodium 35 g
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