The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

Makes 6 servings, generous 1 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

NUTRITION INFORMATION: Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 296 mg sodium.

Nutrition bonus: Vitamin C (110% daily value), Vitamin A (45% dv).

1/2 Carbohydrate Serving

TIP: Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

I have prepared and shared this recipe many times and everyone loves it!

Anonymous, Winston-Salem, NC

My husband balks when i prepare anything the least bit exotic, but he enjoyed this gazpacho. Every day he would ask, "Is there any more of that watermelon thing left?" (It keeps well.)

Anonymous, Bellingham, WA

I loved this!!! We made this and the Eggplant Panini from this site with a macaroni salad (pasta, sun dried tom, cherry tom, buff mozz, fresh basil, olive oil and Red Wine Vinegar), grilled corn with herb butter. All for a summer afternoon by the pool.

Anonymous, Hong Kong

This recipe was fabulous! I made a couple of changes, I added a very finely minced Jalapeno (or 2) and a clove of garlic, in the place of the basil I added cilantro...with the watermelon it gave it a refreshing southwest flair...I would keep the GOOD olive oil in it adds a richness.

Anonymous, Etowah, NC

Excellent! instead of finely chopping all ingredients as suggested, just finely chop 1/4 of them to save time. The rest can just go into the blender in bigger chunks.

I found this cold soup refreshing and pleasant, except for the greasy mouth feel. Next time i make it, i'll leave out the oil. My husband sampled it once and refused to eat another bite.

, Bellingham, WA

Although the prep time is a bit time consuming with all the chopping, it is delicious!

K.ry, Cleveland, OH

I use this recipe whenever I do a health & wellness presentation. It is so flavorful. People are always shocked that it is watermelon, and are intrigued that it can be used in such a way. It helps open their minds to other possibilities and to the fact that healthy tastes great! I have made ans served this no less than 50 times. It is that spectacular!

Jenn Paolino, Medford, NY

This gazpacho is fabulous and so healthful! I will be making this many more times.

judith, La Crescenta, CA

I love this recipe. It turned out delicious each time. I have prepared it for friends and all ask for the recipe. I don't puree the mixture because the flavors are enhanced when you chew the chopped up ingredients.

Barbara Hunt, Arnold, MD

A friend sent this recipe to me last week with, a personal recommendation. I served it today for luncheon guests, along with homemade flatbread and Humas. The soup was a huge hit. Just the thing to cool down a hot, summer's day.

Kathryn, Cotati, CA