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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Watermelon Gazpacho

Source: The Vegetarian Planet

A refreshing watermelon soup!

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	256.1

Total Carbs	53.1 g

Dietary Fiber	4.1 g

Sugars	44.7 g

Total Fat	5.1 g

Saturated Fat	0.7 g

Unsaturated Fat	0.6 g

Potassium	691.9 mg

Protein	3.9 g

Sodium	452.7 mg

Dietary Exchanges 5.1 Fat, 1.1 Vegetables, 3.4 Fruits, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cut the hard green skin and white under flesh off the watermelon.
Cut the melon into 1 inch cubes, removing any seeds, you should have about 9 cups.
Then, in a food processor or blender, purée the melon. Transfer the purée to a large bowl. Put the bread into the processor or blender, and blend until crumbs form.
Stir into the watermelon purée the bread crumbs, the green and red pepper, the jalapeno (if using), onion, garlic, cucumber, parsley, vinegar, and olive oil. Add salt, pepper, and cayenne.
Chill the soup before serving. It will keep for 2 days in the refrigerator, but it is best the day it is made.