In my quest to find No Cook Dinner's....I've found several soup recipes.
I really enjoyed this one and I served it with half of a wrap made with turkey and Swiss cheese.
My husband didn't like the soup....his comment was that he felt like he was eating salsa. *Connie rolls her eyes*
He would prefer not to see this on our table again. Luckily, he's not in charge and I will be making it again. Soon.
8 cups finely diced seedless watermelon
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 at a time in a food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Puree the remaining diced mixture. Serve at room temperature or chilled.