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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
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.
- 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,
- 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 (µg) 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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