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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