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Watermelon Soup with Vegetables

Makes: 6 servings
Prep 25 mins Chill  several hours
Watermelon Soup with Vegetables
  • 1 5 - 6  pound  seedless watermelon
  •  Sugar (optional)
  • 3/4  cup  fine julienned strips of carrot, zucchini and/or yellow summer squash
  • 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.

From the Test KitchenTest 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 Facts (Watermelon Soup with Vegetables)
  • Servings Per Recipe 6,
  • cal. (kcal) 69,
  • carb. (g) 17,
  • fiber (g) 1,
  • sugar (g) 14,
  • pro. (g) 1,
  • vit. A (IU) 2867,
  • vit. C (mg) 17,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • sodium (mg) 13,
  • Potassium (mg) 270,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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