Spanish Watermelon Soup
Try this quick, sweet soup in place of gazpacho on a hot summer day.
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Try this quick, sweet soup in place of gazpacho on a hot summer day.
Ingredients
- 3 slices white bread
- 4 tomatoes
- 1/3 cup toasted slivered almonds
- 2 Tbs. olive oil
- 2 Tbs. red wine vinegar
- 1 clove garlic, minced (1 tsp.)
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 5 cups seedless watermelon cubes (13/4 lb.)
Preparation
Place bread in large, shallow bowl; cover with water; and let stand 5 minutes. Squeeze excess moisture out of bread, and transfer to blender or food processor.
Bring large pot of water to a boil. Score bottoms of tomatoes with an X, and drop in boiling water 30 seconds. Remove from water, cool slightly, then peel and chop.
Transfer tomatoes to blender or food processor along with almonds, oil, vinegar, garlic, paprika, and cumin. Purée until smooth. Add watermelon, and blend until smooth. Strain soup through fine-meshed strainer before serving.
Nutrition Information
- Calories 257
- Carbohydrate Content 18 g
- Cholesterol Content 48 mg
- Fat Content 19 g
- Fiber Content 2 g
- Protein Content 5 g
- Saturated Fat Content 10 g
- Sodium Content 19 mg
- Sugar Content 13 g