Cool down this summer with a chilled soup, like this refreshing watermelon gazpacho. It comes together fast, and you can easily make a big batch for a party, or simply, to eat throughout the week. Pour it into pint size mason jars for a quick grab and go lunch option throughout the week.
Watermelon is 92% water, making it a delicious way to hydrate. It’s an excellent source of the antioxidant lycopene, which provides your skin some protection against the sun when eaten regularly. It’s also a good source of Vitamins C and Vitamin A.
Cucumber contains a variety of antioxidants and minerals, and helps reduce inflammation. It also contains fisetin, an antioxidant that can improve memory and protect brain cells from age-related decline.
Chile Peppers contain capsaicin, a compound that has been found to support the metabolism, aid in fat burn, and even protect against certain cancers.
Here’s the recipe:
6 cups watermelon, cubed
1 cucumber, peeled, seeded, and diced
2 tomatoes, seeded and diced
1 red chile pepper (fresno chile), seeded
1 clove garlic, crushed
2 tsp fresh lime juice
salt and black pepper to taste
1/4 cup mint
1/4 cup olive oil
Place watermelon, 1 1/2 cups cucumber (reserve rest for garnish), tomatoes, red chili pepper, garlic and lime juice in a Vitamix or high speed blender. Blend on medium until all ingredients are fully incorporated.
Taste, and add more lime juice 1 tsp at a time if needed to balance the flavor if your watermelon is very sweet. Salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving.
MINT OIL (OPTIONAL)
Place mint and oil in a blender and blend until fully incorporated.
After gazpacho has chilled, pour into bowls, top with diced cucumber and drizzle with mint oil.