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1
5 - 6 pound 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
tablespoon balsamic vinegar
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.
- Tip 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.
- Servings Per Recipe 6,
- Calories 69,
- Protein (gm) 1,
- Carbohydrate (gm) 17,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 14,
- Vitamin A (IU) 2867,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 13,
- Potassium (mg) 270,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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