You’ll get 25% of your body’s daily requirement of vitamin C to bolster the immune system’s defenses against infections and viruses and can protect a body from harmful free radicals that can accelerate aging and conditions such as cataracts. A two-cup serving of watermelon is also a source of potassium, iron, magnesium, calcium and vitamin B6.

My favorite way to eat watermelon is by the slab, but this lovely gazpacho is a very close second favorite way to eat watermelon! Try it! It’s different, filling, nutritious, delicious and will convince everyone who tastes it that yes, you are a culinary genius!


Makes 2 to 4 servings
Gazpacho fans, this one’s for you! You’ll notice there’s no tomato in this one. Instead, watermelon steps into the starring role. And no, this isn’t a sweet, dessert-style soup, it’s a tasty savory dish, great for helping you stay cool and getting all your antioxidants on sweltering summer days. It is very yummy!

2 cups 1/4-inch-diced red watermelon (remove seeds)
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, diced into 1/4-inch cubes
1 small red or yellow bell pepper, seeded and diced into 1/4-inch pieces
1 small onion, preferably a red onion, diced into 1/4-inch cubes
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
Optional: 1 or 2 chopped scallions for garnish


* Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed.

* Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste.

* Refrigerate until ready to serve. (Can be made several hours before serving.)

* Optional: Garnish with chopped scallions before serving.

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