Chilled Watermelon Soup

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What you'll need

  • 4 cups watermelon, cubed and seeded
  • 4 medium tomatoes (1 pound), seeded
  • 2 tablespoons fresh lime juice
  • 1/4 cup diced red bell pepper
  • 1/4 teaspoon salt
  • Fresh ground black pepper to taste
  • 4 teaspoons olive oil
  • 8 leaves fresh basil, thinly sliced

How to make it

  1. In a blender, puree the watermelon, tomatoes, lime juice, red pepper, salt, and black pepper.

  2. Pour the soup into a tall pitcher. Place in the freezer. As the soup cools, it will form two layers. At the top will be a thicker, dark red soup and below that a clearer, watery liquid.

  3. Using a small measuring cup or a turkey baster, gently transfer as much of the darker, thicker soup as you can to a bowl and discard the watery liquid.

  4. Serve well chilled and top with 1 teaspoon of olive oil and the basil.

Nutritional Information

Serving size: about 1 cup

Carbohydrate exchanges 1
Fat exchanges 1
Calories 109
Calories from fat 44
Total fat 5 g
     Saturated fat 1 g
     Trans fat 0 g
Cholesterol 0 mg
Sodium 153 mg
Total carbohydrate 17 g
     Dietary fiber 2 g
     Sugars 13 g
Protein 2 g




Disclaimer: The experiences and suggestions recounted in these articles are not intended as medical advice, and they are not necessarily the "typical" experiences of families with a child who has type 1 diabetes. These situations are unique to the families depicted. Families should check with their healthcare professionals regarding the treatment of type 1 diabetes and the frequency of blood glucose monitoring.