Watermelon gazpacho

Recipe Information

Ingredients

• 6 cups watermelon, cubed and seeded

• 1 cup English cucumber, coarsely chopped and peeled

• 1/2 cup yellow bell pepper, coarsely chopped

• 1/3 cup green onions, chopped

• 3 tablespoons fresh mint, chopped

• 3 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• 3/4 teaspoon salt

• 1/2 teaspoon hot sauce

• 1 clove garlic, minced

• 1 cup cranberry juice

Directions

• In a large bowl, mix all ingredients except for the cranberry juice. Put half of mixture into a food processor, and pulse until finely chopped (3 or 4 times).

• Pour the processed mixture into a second large bowl. Repeat the food processing with the other half of watermelon mixture. Combine both halves of the watermelon mixture.

• Pour the cranberry juice into the watermelon mixture and stir. Serve chilled.

Nutrition (per serving)

• Calories: 63 cal

• Total fat: 2g

• Saturated fat: <1g

• Monounsaturated fat: 1g

• Polyunsaturated fat: <1g

• Cholesterol: 0mg

• Sodium: 127mg

• Carbohydrate: 13g

• Fiber: <1g

• Sugar: 7g

• Protein: 1g

• Calcium: 20mg