Watermelon Gazpacho

Holly Clegg, author of Too Hot in the Kitchen: Secrets to Sizzle At Any Age

An outstanding summer starter with surprise ingredients. One step to the most refreshing make-ahead soup. Refrigerate to let the flavors blend.

Look for more healthy recipes from Holly Clegg's Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

Ingredients

• 8 cups seedless watermelon chunks
• 2 cucumbers, peeled, seeded and cut into chunks
• 1 small onion, chopped
• 1 (12-ounce) jar roasted red peppers, drained
• 1 cup chopped tomatoes
• 1/2 cup cranberry cocktail juice
• 3 tablespoons olive oil
• 1/4 cup raspberry vinegar Salt to taste
• Hearty dash hot sauce

Preparation

1. Place all ingredients into food processor, pulse until almost pureed, depending on preference. Add more cranberry juice, if needed.

Makes 10 (1-cup) servings

Nutritional Analysis (per serving)

• Calories: 103
• Calories from fat: 36%
• Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 72 mg
• Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Sugars: 11 g
• Protein: 1 g
• Dietary Exchanges: 1/2 fruit, 1 vegetable, 1 fat