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Chilled Tomato, Watermelon, and Basil Soup
With only 35 calories per serving, this recipe makes a refreshing summer meal paired with a salad and some crusty whole wheat French bread. The watermelon adds a nice sweetness and some variety to the standard summer tomato soup.
Recipe By:
Chef Anthony Stewart - Pritikin Spa
Prep
N/A
|
Total
N/A
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Serves
4
Ingredients
1
cup
canned low-sodium plum style tomatoes. Use San Marzano if you can find them.
1/4
cup
low-sodium tomato puree (some tomatoes such as DiNapoli tomatoes come packed in puree)
1
cup
chopped watermelon (seedless)
1/2
teaspoon
chopped or pressed garlic
1/4
teaspoon
freshly ground black pepper
1/2
teaspoon
orange zest (zest only, no white pith)
1
tablespoon
basil, cut into thin strips
Instructions
Combine all ingredients in a blender. Blend well and refrigerate until well-chilled.
Ladel soup into wide bowls and garnish with a sprig of fresh basil.
Additional Notes
Garnish: Four sprigs of fresh basil, dollop of low fat Greek yogurt
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource