Photo: Sahand Babali
Estimated Nutrition (whole recipe, rough)
224
Calories
3g
Protein
14g
Fat
23g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Watermelon | 1 cup diced (152g) | 46 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups finely diced seedless watermelon (about 6 lb with the rind)
- 1 medium cucumber, peeled, seeded and finely diced
- ½ red bell pepper, finely diced
- ¼ cup chopped fresh basil
- ¼ cup chopped flat-leaf parsley
- 3 tbsp red wine vinegar
- 2 tbsp minced shallot
- 2 tbsp extra-virgin olive oil
- ¾ tsp salt
Directions
1
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl.
2
Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.
3
Puree another 3 cups and add to the bowl.
4
Stir in the remaining diced mixture.
5
Serve at room temperature or chilled.
6
Make ahead tip: Cover and refrigerate for up to 1 day.
Recipe sourced from
fandom