Ode to Chef Conlan, recently retired Executive Chef of Lake Austin Spa Resort
Ingredients12 cups cubed, seeded watermelon
1 ½ cups peeled, seeded cucumber, coarse chopped
¼ cup each red, yellow and green bell pepper, chopped
½ cup fennel bulb, chopped
½ cup green onion chopped
1/3 cup chopped mint
2 tablespoons chopped Italian parsley
2 cloves garlic, minced
2 cups cranberry juice
½ cup lime juice
1 ½ teaspoons salt
1 ½ teaspoons Tabasco
3 tablespoons olive oil
PreparationPulse all together in a food processor, keeping some texture. Chill.
This recipe was taken from HealingLifestyles.com.