As the days get warmer, chilled soup is a light and refreshing summer treat. This recipe is a twist on traditional tomato-based gazpacho, using watermelon instead. Watermelon is refreshingly light and sweet, complimenting the chopped fresh vegetables and herbs. This recipe is so easy. All you need is a blender and a bowl.
Fresh mint and parsley from our garden. Check out Main Line Haven- Garden to Table for tips on growing herbs.
6 cups cubed watermelon, 1/2 cup watermelon juice (Trader Joe’s) or cranberry juice, 1 cup diced cucumber, peeled and seeded, 1 cup diced celery, 1/4 cup each, diced red bell pepper and red onion, 1/4 cup each, fresh mint leaves and parsley, minced, juice of 1/2 lime, 1 tablespoon white wine vinegar, 1 tablespoon minced jalapeno pepper
Add watermelon cubes and juice to blender and puree until smooth. Pour into a large bowl. Add remaining ingredients. Cover with plastic wrap and place in refrigerator to chill for about an hour. Store in refrigerator up to one day.
Adapted from marthastewart.com
Nutrition Note: Watermelon gets its red pigment from a phytochemical called lycopene. Lycopene is a “cousin” to beta-carotene (found in orange fruits and vegetables) and has been studied for its potential in lowering the risk of prostate cancer. The lycopene in watermelon is well absorbed compared to lycopene in tomatoes which is best absorbed from cooked tomatoes in the presence of oil (ie., tomato sauce). In addition to lycopene, 2 cups of watermelon provides 25% of your daily requirement for vitamin C, 30% of your vitamin A and only 80 calories.