• Leslie

Watermelon Gazpacho


Looking for a refreshing summer meal? We've fallen in love with watermelon gazpacho! Super quick to pull together without having to turn on an oven or even a stove. Just a few simple ingredients and you've got a delicious bowl. We like serving it over rainbow or white quinoa for extra goodness.


We hope you enjoy this recipe from our summer 5-Day Detox...if you want to learn more about our upcoming Fall 5-Day Detox, sign up for our free workshop right HERE.


Watermelon has been appreciated for its health benefits for thousands of years. In ancient Egypt, for example, they found watermelons buried next to King Tut, most likely to keep him hydrated on his journey after life. It's a perfect food for hot summer weather particularly due to its high water content (almost 92%!) and abundance of electrolytes. Watermelon boasts copious amounts of vitamin A (good for hair and skin), vitamin C (boosts immune system and promotes collagen growth), and also contains amino acids, fiber and potassium. Interestingly, this special fruit has more lycopene (a super-antioxidant) than any other fruit or vegetable! Lycopene is special because it's known to protect DNA, skin, prostate and bones and may even help lower the risk of heart disease, according to a study at Purdue University.


All you need is 10 simple ingredients:


Watermelon

Jalapeno

Tomato

Cucumber

Bell pepper

Lime juice (1-2 limes)

Cilantro

Ginger

Green onion

Quinoa (optional for serving)


Watermelon Gazpacho

Serves 4 Prep time: 20-30 minutes

Ingredients:

  • 4 cups watermelon, seeded and roughly chopped

  • 1 small jalapeno (about 1 TB), seeds and ribs removed

  • 1 cup seeded watermelon, finely diced

  • 1 large organic tomato, finely diced

  • 1 peeled and seeded cucumber, finely diced

  • 1⁄2 red or green bell pepper, seeded and finely diced

  • 3 TB lime juice

  • 1 small handful cilantro leaves, washed and chopped

  • 1 tsp minced or grated ginger

  • 1 green onion, chopped

  • Pinch of sea salt

  • 2 TB olive oil, to drizzle on top

  • Cooked quinoa, for serving

Directions:

  1. In a blender, add 4 cups watermelon and the jalapeno. Blend until smooth, then transfer to a large serving bowl.

  2. Add all the remaining ingredients to the serving bowl and stir gently to combine.

  3. Refrigerate for 30 minutes before serving (don’t skip this step!).

  4. Serve chilled over a scoop of cooked quinoa (optional for extra protein and nutrients) with a drizzle of olive oil on the top.




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