It’s National Watermelon Day! To celebrate, try this gazpacho, which is a summer twist on traditional gazpacho. The main ingredient is sweet watermelon instead of tomatoes. There are many fantastic ways to use watermelon in the summer, and this recipe showcases the juicy fruit in a savory and healthy way. The soup is hydrating with a great serving of water, electrolytes and an impressive dollop of your daily vitamin C, making it a low-calorie and low-sugar option to serve up to your guests.
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup — perfect as a first course on a hot night.
Ingredients:
2 large red heirloom tomatoes
1/2 jalapeno (seeds removed — can add more if you prefer spicier)
1 bottle WTRMLN WTR or watermelon water
1 teaspoon sherry vinegar (it’s not real gazpacho without sherry vinegar)
1/4 cup fruity (not spicy) extra virgin olive oil
1 English cucumber — peeled and seeds removed (also remove both ends to lower bitterness)
Dash pink sea salt and fresh black pepper
Directions:
Blend in a high power mixer, adding vinegar and oil slowly. Top with more fresh black pepper to taste, and sprinkle with garnishes. Serve chilled.
Garnish with mint, diced watermelon and feta.
Optional: Add a squeeze of lime to finish it off.
How do you enjoy your watermelon in recipes?
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Celebrate National Watermelon Day With This Watermelon Gazpacho Recipe originally appeared on usnews.com