Recipe compliments of Rick and Lynne
| Cuisine: American | Type: Soup | Serves: 6 one-cup servings |
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Source:
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EatingWell: August/September 2005 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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8 cups finely diced seedless watermelon, (about 6 pounds with the rind) 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 tbs. red-wine vinegar 2 tbs. minced shallot 2 tbs. extra-virgin olive oil 3/4 tsp. salt |
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Instructions:
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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. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 1 day. |
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Related recipes:
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None |
2012-07-30