Watermelon Gazpacho is my soup of the day today. I eat soup nearly every day. When it is blazing hot, this is one I crave. Whirling it up takes ten minutes. You need a mere four ingredients, one of them a very ripe, preferably New Jersey tomato. And depending on the heat in the salsa verde you use, you control the kick in this refreshing, tart-sweet soup.
Green grapes traditionally garnish the creamy white gazpacho made with almonds. Here, red grapes are perfect paired with cilantro, red onion, and a sprinkling of aromatic lime zest. Together, they bring a sparkling tapestry of flavors while giving Watermelon Gazpacho’s health benefits a boost.
I care about healthy eating and I dare you to do better than Watermelon Gazpacho. Watermelon and tomatoes both get their red color from lycopene, an antioxidant and proven helper in preventing cancers, along with other benefits. Watermelon also contains citrulline, an amino acid good for your vascular system. And no fruit beats watermelon for keeping you hydrated. So this gazpacho, sippable from into a wide-mouth water bottle, makes an ideal post-workout pick-up as well as a spoonable soup.
For a fun fact –lycopene is edible sunscreen. You still need to slather on the external kind, but eating this gazpacho, plus tomato sauce and paste, dark leafy greens, and other carotenoid-rich foods, actually adds UV protection. Sensibly, this helps reduce the risk of skin cancer. Vainly and deliciously, by helping to reduce sun damage and adding hydration, eating Watermelon Gazpacho also helps you look good! So eat it today – August 4th is National Watermelon Day – and as long as icy watermelon and flavorful local tomatoes are in season.
Watermelon Gazpacho (Makes 4 servings)
3 cups cubed watermelon
2 1/2 cups ripe tomato, seeded and chopped
1/3 cup salsa verde
3 tablespoons fresh lime juice
Salt and pepper
1/4 cup cilantro, finely chopped
2 tablespoons red onion, finely chopped
2 teaspoons grated lime zest
1. In a blender, whirl the watermelon and tomato until they are pulply, about 20 seconds. Add the salsa, lime juice, and whirl just to combine. Season the soup to taste with salt and pepper. Chill it for 4 to 24 hours.
2. To serve, divide the gazpacho among four deep bowls. Garnish with the cilantro, onoin, and lime zest. The soup keeps for 3 days in the refrigerator. If it separates, shake well before servi