Watermelon and Tomato Soup Recipe
adapted from "The New Spanish Table" by Anya von Bremzen
4 cups cubed seedless watermelon
1 pound ripe tomatoes
1/2 cup diced celery
salt and black pepper (to taste)
fresh basil (optional)
Chop and seed tomatoes. Place as much as can fit of tomatoes, watermelon, and celery into a blender and squeeze lemon over mixture. Blend until as smooth as you can get it- it is a good idea to only fill your blender 1/2 full and hold onto the top. This will probably take a 2 or 3 batches. Pour into bowl and chill for 4 hours or overnight.
Ladle into soup bowls and serve with salt and pepper on the side. Add slivers of fresh basil if you have them. Enjoy!
This soup will keep for three days in your refrigerator.
68 calories, 0.5 g fat, 16.4 g carbohydrates, 2.0 g protein, 2.2 g fiber, 19 mg sodium, 0 Points+
Return to Watermelon Tomato Soup Recipe
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes