This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
This is the perfect summer soup. You can serve it plain without the olive oil (with 45 fewer 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.
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)|
|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.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 109||Calories from Fat 44|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 2g||9%|
|Vitamin A 43%||Vitamin C 65%|
|Calcium 2%||Iron 4%|
|Vitamin K 16 mcg||Potassium 460 mg|
|Magnesium 29 mg|