Ingredients
1 medium cucumber, peeled, seeded and finely diced
½ cup red bell pepper, finely diced
¼ cup fresh basil
¼ cup flat-leaf parsley
3 Tbsp red wine vinegar
2 Tbsp minced shallot
2 Tbsp extra virgin olive oil
¾ tsp salt
Directions
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.
Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 116
- Calories from fat 45
- Total Fat 5gm 8%
- Saturated Fat 1gm
- Monounsaturated Fat 4gm
- Sodium 296mg 12%
- Total Carbohydrates 18gm 6%
- Fiber 2gm 8%
- Protein 2gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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