SERVES 4 • PREP TIME: 10 MINUTES, PLUS 2 HOURS TO CHILL
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGAN
5-INGREDIENT, ONE-POT
Gazpacho is a cold soup traditionally made with tomatoes, onions, cucumber, red wine vinegar, and olive oil. This version uses watermelon to bump up the bioavailable content of lycopene, a potent carotenoid that reduces inflammation and oxidative stress, especially after a high-fat meal. The flavors of watermelon marinate with cucumbers, basil, red bell peppers, and lime juice for 2 hours in the refrigerator for a refreshing, hydrating, and texturally pleasant cold soup.
5 cups seedless watermelon, cut into 1-inch cubed (about 1 small, seedless watermelon)
1 small cucumber, skin removed and quartered
¼ cup fresh basil
1 medium red bell pepper, seeded and diced into ½-inch pieces
3 tablespoons fresh lime juice
1
.
Put the watermelon, cucumber, basil, bell pepper, and lime juice into a blender. Blend for about 15 to 20 seconds or pulse about five times, until the soup reaches the desired consistency. It should not be pureed.
2
.
Refrigerate for at least 2 hours for flavors to develop, then serve. The gazpacho may be stored in the refrigerator for up to 1 week.
SUBSTITUTION TIP:
Swap out the watermelon base for
about 4 large tomatoes, the red bell peppers for a red onion, and the lime juice for red wine vinegar for a more classic gazpacho.
Per serving:
Calories: 52; Total fat: <1g; Saturated fat: <1g; Cholesterol: 0mg; Sodium: 4mg; Potassium: 1mg; Magnesium: 22mg; Carbohydrates: 13g; Sugars: 10g; Fiber: 2g; Protein: 1g; Added sugar: 0g; Vitamin K: 11mcg