Stay cool and refreshed by making this cold watermelon gazpacho. Watermelon quenches our thirst and provides a wide array of vitamins and minerals, including a super high amount of lycopene. This soup would travel well in a chilled thermos, perfect for picnicing. Because it contains tomato, we recommend enjoying post-cleanse once you know if you are sensitive to tomatoes.
Serves 2
Prep time: 20 minutes
Chilling time: 30 minutes to 4 hours
Ingredients
2 lb. watermelon, rind removed, roughly chopped (about 4 cups)
1⁄4 cup packed cilantro leaves, plus more to garnish
3 tablespoons fresh lime juice
2 tablespoons mint leaves, plus more to garnish
2 tablespoons olive oil
1 cucumber, peeled, seeded, and roughly chopped
1 jalapeño, stemmed and roughly chopped
1 large ripe tomato, cored and roughly chopped
¼ cup shallot, roughly chopped
sea salt, to taste
1 avocado, cut into small chunks
Directions:
In a blender, combine the watermelon with the cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot, and purée until smooth. Pour the gazpacho into a bowl and refrigerate until ready to serve, for a minimum of 30 minutes and upwards of 4 hours.
To serve, ladle the gazpacho into bowls and garnish each with chunks of avocado, more cilantro and mint leaves.
Recipe by Frank Giglio
Photography by Lynn Karlin
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