Melon is base for gazpacho

Gazpacho, the tomato-based chilled soup, can be one of the most refreshing uses of summer produce. Sometimes chopped, sometimes pureed, sometimes cooked, sometimes completely raw, gazpacho can be made any number of ways.

We opted for another red icon of summer for our base – watermelon. Going with a half chopped, half pureed, completely raw version, we created a super light dish that’s great as an appetizer, for brunch or for a light and refreshing snack.

Cucumber Watermelon Gazpacho

4 cups watermelon chunks, seeded

1 cup peeled, seeded cucumber, finely diced

1 cup peeled, seeded cantaloupe, finely diced

1/2 teaspoon salt

Juice of 1 lemon

1 tablespoon fresh tarragon, minced

1/2 cup crème fraiche

1 tablespoon fresh basil, minced

1 tablespoon fresh mint, minced

In a blender, puree the watermelon until smooth.

In a medium bowl, combine the watermelon puree, cucumber, cantaloupe, salt, lemon juice and tarragon. Refrigerate until completely chilled, or at least 2 hours.

Meanwhile, in a small bowl, combine the crème fraiche, basil and mint. Serve the soup topped with the herbed crème fraiche.

Yield: 6 servings

Approximate nutrition per serving: 50 calories, 1 gram fat (1 gram saturated, 15 percent fat calories), 1 gram protein, 12 grams carbohydrate, no cholesterol, 1 gram dietary fiber, 170 milligrams sodium.