Recipe By:
Randy Pollak
Courtesy of Sustainable Table ®

Ingredients:
2 Cups Watermelon - seeded and chopped
2 whole Mangos - peeled and quartered
1 whole Peach - peeled and quartered
½ whole Red Bell Pepper
½ whole Gold Bell Pepper
½ whole Green Bell Pepper
1 Large Cucumber - peeled and quartered
2 Tbs garlic - minced
14 ounces Low-Sodium Chicken Broth
½ tsp Coriander - ground
1 tsp Cumin - ground
1 tsp Oregano
1 Tbs Cilantro - fresh
1 Tbs Parsley - fresh
2 Tbs Balsamic Vinegar
1 Jalapeno - optional
Salt and Pepper to taste

Directions:
In a blender, puree watermelon until smooth. Place fruits and vegetables in food processor with some of the liquid and chop into small pieces. Add remaining ingredients, mixing well, and refrigerate at least 2 hours before serving.

Tips:
Serving Ideas: Serve cold

Notes:
Per Serving (excluding unknown items): 69 Calories; 1g Fat (5.9% calories from fat); 1g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fruit; 0 Fat.