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
- 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 4g Saturated Fat 1g
- Cholesterol 0mg
- Sodium 72mg
- Carbohydrate 16g
- Dietary Fiber 1g
- Sugars 11g
- Protein 1g
- Dietary Exchanges: 1/2 fruit, 1 vegetable, 1 fat