Watermelon Soup with Vegetables
This chilled appetizer soup has a watermelon base along with vegetable confetti that adds flavor and crunch.
Ingredients
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1 5- to 6-lb. seedless watermelon
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Sugar (optional)
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3/4 cup fine julienned strips of carrot, zucchini and/or yellow summer squash
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1 Tbsp. balsamic vinegar
Directions
1.
Halve melon; scoop out pulp. Process in batches in blender container or food processor. Line a large colander with a double thickness of 100%-cotton cheesecloth. Strain pulp through cheesecloth, pressing out as much juice as possible. Discard pulp. Measure 6 cups juice. (If there are fewer than 6 cups juice, add water to equal 6 cups.)
2.
Add sugar to taste, if desired. Cover and refrigerate soup until ready to serve.
3.
Meanwhile, cook vegetables in a small amount of lightly salted boiling water for 2 minutes. Drain and transfer to a bowl of ice water to cool. Drain and wrap in plastic wrap; chill in refrigerator until ready to serve.
4.
To serve, stir balsamic vinegar into juice mixture. Ladle into bowls. Float strips of vegetables on top. Makes 6 appetizer servings.
5.
Test Kitchen Tip: To create the vegetable confetti use a vegetable peeler to create thin strips. Try the veggies piled on a fresh summer salad, too.
Nutrition information
Calories 69, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg, Carbohydrate 17 g, Total Sugar 14 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 28%, Calcium 2%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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