Watermelon Jalapeño Gazpacho
Summertime and soup don’t really go hand in hand, except for when it’s gazpacho. Gazpacho, or a chilled soup, is perfect for when it’s hot as b*lls and you need to cool down. But just because you’re slurping down a chilled soup doesn’t mean it should be devoid of flavor or nutrients. My answer: Watermelon Jalapeño Gazpacho. Full of healthy foods and a mouthful of spicy sass.
Because of the super yin nature of gazpacho, the yang jalapeno is welcomed and not overwhelming. Another bonus, you don’t have to cook a dang thing. Here’s how to make it:
Watermelon Jalapeno Gazpacho
- 2 cups watermelon
- 1 large tomato
- ½ or 1 cup of cucumber
- ½ avocado
- 1 lime, juiced
- 1 tbsp cilantro
- ½ jalapeno, less if you want it less spicy
- Salt + pepper
Throw all items into a blender and blend on high until smooth. Because chewing a soup is expected, no worries if there’s a little texture in there.
Garnish this with extra cilantro, lime and jalapeno. For an extra crunch and added protein, top it with roasted pumpkin or sunflower seeds. So delish.
- Watermelon is cooling and hydrating with high levels of lycopene, an antioxidant.
- Tomatoes are also famous for their lycopene levels, making this an antioxidant-rich meal.
- Avocado provides healthy fats and further encourages the absorption of the lycopene into the system.
- Cucumbers are a also cooling in nature–not only for the body but also for the disposition.