Fresh Watermelon Soup with Basil Ricotta

Fresh Watermelon Soup with Basil Ricottan is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. One portion of this dish contains about 4g of protein, 9g of fat, and a total of 140 calories. For 47 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. 30 people found this recipe to be tasty and satisfying. If you have basil leaves, watermelon, reduced fat ricotta cheese, and a few other ingredients on hand, you can make it. It works well as a soup. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by Not Enough Cinnamon. All things considered, we decided this recipe deserves a spoonacular score of 45%. This score is solid. Try Ricotta Gnocchi with Basil & Fresh Mozzarella, Blistered Tomato and Ricotta Bruschetta with Fresh Basil, and Fresh Basil Ricotta Yogurt Dip with Peaches for similar recipes.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

16 basil leaves, chopped

3 tbsp olive oil

5 oz / 150 g reduced fat ricotta

salt and pepper

2 lb / 900 g seedless watermelon (about half a watermelon)

Equipment:

food processor

blender

bowl

Cooking instruction summary:

Cut watermelon into sections, cut off the rinds and roughly chop the flesh. Transfer them to the bowl of your food processor or blender, add 2 tablespoons of olive oil and a pinch a salt. Process until smooth. Pour watermelon soup into glasses and refrigerate while you're preparing the rest of the recipe. In a small bowl, combine together ricotta, basil and 1 tablespoon olive oil. Season with salt and pepper to taste. Right before serving, take the glasses of watermelon soup out of the fridge, top with ricotta mixture and serve immediately. The soup must be served very cold.

 

Step by step:


1. Cut watermelon into sections, cut off the rinds and roughly chop the flesh.

2. Transfer them to the bowl of your food processor or blender, add 2 tablespoons of olive oil and a pinch a salt. Process until smooth.

3. Pour watermelon soup into glasses and refrigerate while you're preparing the rest of the recipe. In a small bowl, combine together ricotta, basil and 1 tablespoon olive oil. Season with salt and pepper to taste. Right before serving, take the glasses of watermelon soup out of the fridge, top with ricotta mixture and serve immediately. The soup must be served very cold.


Nutrition Information:

Quickview
140k Calories
3g Protein
9g Total Fat
12g Carbs
5% Health Score
Limit These
Calories
140k
7%

Fat
9g
14%

  Saturated Fat
2g
13%

Carbohydrates
12g
4%

  Sugar
9g
11%

Cholesterol
7mg
2%

Sodium
225mg
10%

Get Enough Of These
Protein
3g
7%

Vitamin A
1007IU
20%

Vitamin C
12mg
15%

Vitamin K
8µg
9%

Calcium
76mg
8%

Vitamin E
1mg
7%

Selenium
4µg
7%

Phosphorus
60mg
6%

Potassium
202mg
6%

Magnesium
19mg
5%

Vitamin B2
0.08mg
4%

Vitamin B5
0.39mg
4%

Copper
0.08mg
4%

Vitamin B6
0.07mg
4%

Vitamin B1
0.06mg
4%

Manganese
0.07mg
4%

Zinc
0.48mg
3%

Iron
0.54mg
3%

Fiber
0.62g
2%

Folate
8µg
2%

Vitamin B3
0.3mg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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