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Cucumber Watermelon Gazpacho

Watermeltakes place tomathis gazpacho. (Matthew Mead~AP)

Watermelon takes the place of tomato in this gazpacho. (Matthew Mead~AP)

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Updated: October 30, 2011 12:47AM


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 blender, puree watermelon until smooth.

In medium bowl, combine watermelon puree, cucumber, cantaloupe, salt, lemon juice and tarragon. Refrigerate until completely chilled, or at least 2 hours.

Meanwhile, in small bowl, combine creme fraiche, basil and mint. Serve soup topped with herbed creme fraiche.


Nutrition facts per serving: 50 calories, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 12 g carbohydrates, 1 g protein, 170 mg sodium, 1 g fiber

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