Watermelon Gazpacho diabetic vegetarian

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Watermelon Gazpacho

From the Vegetarian Planet, by Didi Emmons, ©1997, published by Harvard Common

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7-1/2 lbs. watermelon, preferably seedless (about 9 cups, cubed)

2 slices white bread, toasted or left out to dry for a day

1 green bell pepper, seeded & minced

1 red bell pepper, seeded and minced

1 jalapeno pepper, seeded & minced (optional)

1 medium onion, minced

2 garlic cloves, minced

1 cucumber, peeled, seeded & minced

1/2 cup chopped parsley

1/4 cup red wine vinegar

2 Tbsp. olive oil

1 tsp. salt, or to taste

Freshly-ground black pepper to taste

1 or 2 pinches cayenne (1/8 tsp.)

 

Cut the hard green skin and white underflesh 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 you're using it), 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. Makes 6

Servings.

 

Per Serving: 164 Cal; 6g Fat; 27g Carb; 0mg Cholesterol; 444mg Sodium.

Exchanges: 1/2 Bread; 1 Veg; 1 Fruit; 1 Fat.

 

 

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