Rancho La Puerta (Baja Mexico)
Watermelon Gazpacho

1 cup peeled, seeded cucumber, thinly sliced
¼ teaspoon sea salt
6 cups cubed, seeded watermelon
½ cup cranberry apple juice
½ cup finely diced red bell pepper
½ cup finely diced red onion
½ cup finely diced celery
¼ cup fresh parsley minced
2 tablespoons fresh lime juice
1 tablespoon sherry vinegar
8 fresh mint leaves

Place cucumber slices in a small bowl. Mix with the salt. Set aside.

In a blender, briefly process watermelon chunks with cranberry apple juice until watermelon is just pureed, not frothy. Pour pureed watermelon mix into a sieve placed over a bowl. Discard pulp.

Stir in the bell pepper, onion, celery, parsley, lime juice and vinegar. Serve in chilled bowls. Garnish with cucumber slices and a mint leaf.

Servings per recipe: 9 ~ 6 ounce servings
Calories per serving: 56 Carbohydrate: 12 g ~ Protein: 1.7 g ~ Fat: 0.7 g ~ Fiber: 1 g Cholesterol: 0 mg ~ Sodium: 76 mg ~ Potassium: 250 mg % Calories from Carbohydrate: 79% ~ Protein: 11% ~ Fat: 10%

copyright 2006