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Watermelon Gazpacho

Watermelon Gazpacho
From Eat to Live Cookbook by Joel Fuhrman, M.D.

Hot summer weather means it’s melon time! Try this Watermelon Gazpacho from Dr. Joel Fuhrman’s Eat to Live Cookbook as a cool, seasonal first course or a light and refreshing lunch.

Watermelon Gazpacho

1 seedless watermelon, 1/2 cubed and 1/2 diced
5 cucumbers, 3 chopped, 2 diced
1 red bell pepper, finely diced
1/4 cup minced shallots
3 organic limes, juiced and zested
1/2 bunch mint, finely chopped

Puree cubed watermelon and chopped cucumbers in a blender. You will need to work in batches. Allow to chill at least 1 hour. Add diced watermelon and cucumber to the juice along with red pepper, shallots, lime juice, zest, and mint. Serves 6.

Find more delicious, nutrient-rich recipes in Eat to Live Cookbook by Dr. Joel Fuhrman.


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