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Tomato Watermelon Soup

Serves 4



• 1 cup canned low-sodium plum tomatoes
• ¼ cup low-sodium tomato puree
• 1 cup chopped watermelon (seedless)
• ½ teaspoon chopped garlic
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon orange zest *
• 1 tablespoon basil, chiffonade (cut into thin strips)
• Garnish:  Four sprigs of fresh basil


    * Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings.  The shavings are your zest, which add strong, wonderfully citrus flavor to foods.  Use only the colored part of the peel, not the bitter white pith beneath.

Combine all ingredients in a blender.  Blend well.

Chill.  Before serving, garnish each bowl with a sprig of fresh basil.

Nutrition Information (per serving):

35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.

Recipe courtesy of Chef Anthony Stewart, Executive Chef at the Pritikin Longevity Center
Chef Anthony Stewart has won accolades worldwide, including five gold medals in top culinary competitions, for his masterful use of foodstuffs like fresh seafood and tropical fruit from his native Jamaica. When not in the kitchen, he’s in the classroom, and has inspired thousands of Pritikin guests “to have some fun!”



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