Watermelon Gazpacho

Watermelon Gazpacho - 18g Carbs, 2g Fiber

From: Eating Well Magazine - August/September 2005 NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Heart Healthy | Diabetes Appropriate The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night. Makes 6 servings, generous 1 cup each ACTIVE TIME: 20 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy

8 cups finely diced seedless watermelon (about 6 lb with  the rind) (see Tip) 1 medium cucumber, peeled, seeded and finely diced 1/2 red bell pepper, finely diced 1/4 cup chopped fresh basil 1/4 cup chopped flat-leaf parsley 3 Tbsp red-wine vinegar 2 Tbsp minced shallot 2 Tbsp extra-virgin olive oil 3/4 tsp salt

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

Nutrition per Serving: 116 Calories, 5g Fat (1g Sat, 4g Mono), 0mg Cholesterol, 18g Carbs, 2g Protein, 2g Fiber, 296 mg Sodium

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

1/2 Carbohydrate Serving

TIP: 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.

MAKE AHEAD TIP: To make ahead: Cover and refrigerate for up to 1 day.

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group