Watermelon-Tomato Gazpacho

erves 4

This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

Ingredients

6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper

Method

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Nutrition

Per serving (about 15oz/434g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 24g total carbohydrate (2g dietary fiber, 19g sugar), 0mg cholesterol, 650mg sodium