Watermelon Gazpacho

Description
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.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Eating Well Magazine - August/September 2005
 * Active time: 20 minutes | Total time: 20 minutes
 * Makes 6 servings, generous 1 cup each

Ingredients

 * 8 cups finely diced seedless watermelon (about 6 lb with the rind)
 * 1 medium cucumber, peeled, seeded and finely diced
 * ½ red bell pepper, finely diced
 * ¼ cup chopped fresh basil
 * ¼ cup chopped flat-leaf parsley
 * 3 tbsp red wine vinegar
 * 2 tbsp minced shallot
 * 2 tbsp extra-virgin olive oil
 * ¾ tsp salt

Directions

 * 1) Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
 * 2) Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
 * 3) Puree another 3 cups and add to the bowl.
 * 4) Stir in the remaining diced mixture.
 * 5) Serve at room temperature or chilled.
 * 6) Make ahead tip: Cover and refrigerate for up to 1 day.

Nutrition information
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)
 * Carbohydrate serving: ½