Ingredients
- 8 cups finely diced seedless watermelon, (about 6 pounds 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 tablespoon red-wine vinegar
- 2 tablespoon minced shallot
- 2 tablespoon extra-virgin olive oil
- 3/4 teaspoon salt
Cooking Directions
Step 1
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 Info
- Serving: Per serving
- Calories: 116
- Carbohydrates: 18g
- Fat: 5g
- Protein: 2g
- Dietary Fiber: 2g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Potassium: 345mg
- Sodium: 296mg
- Exchanges: 1 fruit, 1 fat
- Carbohydrate Servings: 1