Watermelon Gazpacho

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Watermelon Gazpacho Recipe

Watermelon Gazpacho RecipeJuicy watermelon combines with garden herbs, bell peppers and cucumbers to create this summer soup that requires no cooking.

Nutrition Notes

  1. Watermelon is rich in two antioxidants, vitamins A and C, plus lycopene, a phytonutrient that may help reduce prostate cancer risk.
  2. Bell peppers are filled with fiber, antioxidants and vitamin C. Red bell peppers actually contain even more antioxidants than their green, yellow and orange cousins.
  3. Onion and garlic add flavor and heart-protective nutrients as well.
  4. The tiny leaves of so many herbs, including Italian parsley, basil and oregano, all used in this soup, are packed with natural phytonutrients and antioxidants.

Smart Selection and Storage Tips

  1. Seedless watermelon saves time and effort. Select watermelons that are heavy for their size.
  2. Store whole watermelons at room temperature, but once they’re cut, refrigerate in an airtight container and use within five days.
  3. Choose any sweet onion variety, such as Vidalia, Maui or Walla Walla.
  4. Avoid bell peppers that are shriveled or bruised.
  5. English cucumbers are sweeter, have a thinner skin and are nearly seedless. Many people find them easier to digest, which is why they’re sometimes referred to as “burpless.”
  6. If you’re really pressed for time, precut onion, bell pepper and watermelon are readily available in most supermarket produce departments.
  7. Leftover, refrigerated soup is good for several days.

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