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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"When one has tasted watermelon he knows what the angels eat."
-Mark Twain, Humorist

The refrigerator light goes on...

This is the perfect summer soup. You can serve it plain without the olive oil (with 45 less calories) at picnics along side almost any dish including barbecue, burgers, grilled fish or pasta salads. With the olive oil and basil it makes a fantastic and elegant starter course to your summer dinner party.

Chiffonade

In French this means "made of rags," so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of spinach and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. 

Chilled Watermelon Soup

Servings = 4 | Serving size =about 1 cup

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes good leftovers.

4 cups	watermelon (seeded)
1 lb	tomatoes (seeded)
2 Tbsp	fresh lime juice
1/4 cup	red bell pepper (diced)
1/4 tsp	salt
	fresh ground black pepper (to taste)
4 tsp	olive oil
8	leaves fresh basil (chiffonade)

Place the watermelon, tomatoes, lime juice, red pepper, salt and pepper in a blender. Puree.

Pour the soup into a tall pitcher. Place in the freezer. As the soup cools it will form two layers. At the top will be a thicker, dark red soup and below that a clearer watery liquid.

Using a small measuring cup or a turkey baster, gently remove as much of the darker, thicker soup as you can and discard the watery liquid.

Serve well chilled and topped with 1 teaspoon of olive oil (flavored oil works great) and the basil.