Directions:
- Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
- Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
- To serve, top the soup with the small herb leaves and a drizzle of olive oil.
- Photograph by Con Poulos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.91 Kcal (774 kJ) | ||
| Calories from fat | 117.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Sodium | 9.04mg | 0% | |
| Potassium | 440.36mg | 9% | |
| Total Carbs | 16.7g | 6% | |
| Sugars | 11.08g | 44% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 42mg | 70% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.6mg | 48% | |
| Calcium | 30.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 65.67 Kcal (275 kJ) | ||
| Calories from fat | 41.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 20% | |
|---|---|---|---|
| Sodium | 3.21mg | 0% | |
| Potassium | 156.4mg | 9% | |
| Total Carbs | 5.93g | 6% | |
| Sugars | 3.94g | 44% | |
| Dietary Fiber | 0.7g | 8% | |
| Protein | 0.98g | 6% | |
| Vitamin C | 14.9mg | 70% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.1mg | 48% | |
| Calcium | 10.7mg | 3% | |
* 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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