Diet Mail Diet Mail- June 2014, Summer Holidays Special | Page 9

RECIPE OF THE MONTH : Chilled Watermelon Soup

Servings - 4
Serving size - about 1 cup
Ingredients:

PREPARATION:

· Place the watermelon, tomatoes, lime juice, red pepper, salt and pepper in a
blender. Puree.
4 cups watermelon (seeded) · Pour the soup into a tall pitcher. Place in the freezer. As the soup cools it will
1 lb tomatoes (seeded)
form two layers. At the top will be a thicker, dark red soup and below that a
2 Tbsp fresh lime juice
clearer watery liquid.
1/4 cup red bell pepper (diced) · Using a small measuring cup or a turkey baster, gently remove as much of the
1/4 tsp Salt
darker, thicker soup as you can and discard the watery liquid.
fresh ground black pepper
· Serve well chilled and topped with 1 teaspoon of olive oil (flavored oil works
(to taste)
great) and the basil.
4 tsp olive oil
Nutrition Facts
8 leaves fresh basil
Calories- 109kcal, dietary fiber- 2gm
(chiffonade)
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