Prep time: 15 minutes
Makes about 6 1-cup servings
Americans embraced the cold Spanish soup, gazpacho, during the 1960s. Over the years, people have also added their own twists, including watermelon. In this version, the balsamic vinegar brings out the watermelon’s sweetness, and the fresh basil adds an herbal hint.
1 medium cucumber, peeled and coarsely diced
1/3 C. chopped fresh basil
1/3 C. red onion, coarsely diced
8-9 C. seedless watermelon, in chunks (about half of a medium-size watermelon) Or use a regular watermelon and pick out as many seeds as possible
1 Tbsp. balsamic vinegar
1/2 tsp. salt, optional
1. Peel and dice the cucumber and onion, place it in the blender. Add the basil.
2. Cut the watermelon into chunks, measure and place the blender.
3. Puree until chunky-smooth. This tastes better ice-cold, so refrigerate until just before serving.
From "Soup's On!" by Valerie Phillips (Covenant Books, $19.95 list price)