Directions:
- In a blender, puree the diced watermelon with the fresh lime juice, chervil leaves and extra-virgin olive oil until the mixture is very smooth. Set a fine-mesh strainer over a large bowl and strain the watermelon puree, pressing very lightly on the solids to extract the watermelon juice without pushing the pulp through.
- Rinse out the blender and return the strained watermelon juice to it. With the blender on, add the xanthan gum and blend until slightly thickened, about 15 seconds. Transfer the watermelon soup to a pitcher and season with Tabasco and salt. Refrigerate until the soup is well-chilled, about 20 minutes. Serve the soup in bowls, garnished with chervil or shredded shiso leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.28 Kcal (851 kJ) | ||
| Calories from fat | 22.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Sodium | 72.82mg | 3% | |
| Potassium | 666.45mg | 14% | |
| Total Carbs | 50.14g | 17% | |
| Sugars | 34.17g | 137% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 47.9mg | 80% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 35.05 Kcal (147 kJ) | ||
| Calories from fat | 3.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.43g | 4% | |
|---|---|---|---|
| Sodium | 12.56mg | 3% | |
| Potassium | 114.91mg | 14% | |
| Total Carbs | 8.65g | 17% | |
| Sugars | 5.89g | 137% | |
| Dietary Fiber | 0.69g | 16% | |
| Protein | 1g | 12% | |
| Vitamin C | 8.3mg | 80% | |
| Calcium | 8.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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