Watermelon Gazpacho

The weather down in Houston isn't just heating up, it's downright HOT. And just like when it is unreasonably cold, people start losing the motivation to work out, start feeling sluggish, and start to plan their weekends around being around a pool or an air conditioner.

Don't let your eating plan get sluggish too. This week we have an exciting version of a classic summer dish, loaded with vegetables, fruit, and  is served cold, so there is no excuse not to chomp on some good stuff. The recipe is for Watermelon Gazpacho, which is a sweeter, more flavorful version of the traditional stuff. (and reminds us a little less of just eating salsa with a spoon.) It packs a lot of flavor, nutrition and it's perfect for beating the heat and fueling your body. 

Watermelon Gazpacho

Ingredients:

5 cups peeled, seeded and roughly chopped watermelon

1 cup finely chopped watermelon

1/2 cup cranberry juice (all natural, no sugar added)

1 cup peeled and diced cucumber. (seeded if you feel like it)

1 cup diced celery

3/4 cup diced red bell pepper

1/4 cup diced sweet onion

1/4 cup fresh mint leaves, minced

3 tbsps lime juice,(or the juice of 1 lime)

1 1/2 tbsp apple cider vinegar

1/2 jalapeño, minced

Method:

1. Combine the 5 cups of watermelon and the cranberry juice in the blender, puree until smooth. (make sure to reserve the finely chopped cup of watermelon for later) If you prefer a smoother gazpacho, pass liquid through a fine sieve to remove pulp.

2. Add cucumber, celery, bell pepper, onions, herbs, lime juice, vinegar, jalapeño and remaining melon to watermelon liquid. Stir to combine. Cover with plastic and refrigerate until soup is well chilled, at least an hour. Serve or store for up to one day.  

recipe adapted and perfected from Martha Stewart Watermelon Gazpacho