Gazpacho, the tomato-based chilled soup, can be one of the most refreshing uses of summer produce. Sometimes chopped, sometimes pureed, sometimes cooked, sometimes completely raw, gazpacho can be made any number of ways.
We opted for another red icon of summer for our base — watermelon. Going with a half chopped, half pureed, completely raw version, we created a super light dish that's great as an appetizer, for brunch or for a light and refreshing snack.
CUCUMBER WATERMELON GAZPACHO
Start to finish: 2 hours 10 minutes (10 minutes active)
4 cups watermelon chunks, seeded
1 cup peeled, seeded cucumber, finely diced
1 cup peeled, seeded cantaloupe, finely diced
1/2 teaspoon salt
Juice of 1 lemon
1 tablespoon fresh tarragon, minced
1/2 cup creme fraiche
1 tablespoon fresh basil, minced
1 tablespoon fresh mint, minced
In a blender, puree the watermelon until smooth.
In a medium bowl, combine the watermelon puree, cucumber, cantaloupe, salt, lemon juice and tarragon. Refrigerate until completely chilled, or at least 2 hours.
Meanwhile, in a small bowl, combine the creme fraiche, basil and mint. Serve the soup topped with the herbed creme fraiche.
Nutrition information per serving (values are rounded to the nearest whole number): 50 calories; 10 calories from fat (15 percent of total calories); 1 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 170 mg sodium.