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.
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.