party plates


Chilled Watermelon Gazpacho Serves 8 | Gluten Free, Vegan


People sit up and take notice when you carry this cold soup to the table. Watermelon gives it a gorgeous, unexpected color and a sweetness that works well with onion, pepper, and lime juice. For a small-plate party, serve in short, clear glasses with demitasse spoons.


1 small seedless watermelon, to yield 6 cups chunks (reserve liquid)


1 cup peeled, seeded, and fi nely diced cucumber


1 red bell pepper, fi nely diced


1 yellow bell pepper, fi nely diced


½ jalapeño pepper, seeded and minced


3 stalks celery, fi nely diced ½ small red onion, fi nely diced ¼ cup fi nely chopped fresh mint


¼ cup fi nely chopped fresh parsley


Juice of 1½ limes (2 tablespoons plus 1 teaspoon) 3 tablespoons red wine vinegar ½ teaspoon sea salt


1. Remove rind and cut watermelon into large pieces. (If possible, work over a large bowl to catch juices.) Purée chunks in a blender until smooth. Set aside. 2. In a large bowl, toss all remaining ingredients. Pour watermelon purée and any juices over vegetables, cover, and refrigerate until well chilled, at least 1 hour. Taste and season with more salt and pepper or jalapeño. Serve very cold.


PER SERVING (1 cup): 62 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 2g protein, 15g carb, 2g fi ber, 170mg sodium


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36 deliciousliving.com | june 2013


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