Most watermelons are large in size, and in turn, yield high volumes of  delicious flavor, natural sugar, lycopene, vitamins C + A, and water content through the roof (~92%)!

Did you know that watermelons are extremely nutrient dense? A food that is nutrient dense is one that contains a large amount of nutrients relative to calories. In order for us to stay healthy and vibrant, it’s crucial for us to consume nutrient dense foods, drink plenty of water, and get exercise.

While fresh watermelon is amazing, and watermelon salads are fantastic too, watermelon soup is pretty spectacular too, and takes no time. Try transforming your melon into a refreshing summer gazpacho!

Makes 6 servings, recipe adapted from Eating Well

Ingredients:

  • 8 cups diced watermelon
  • 1 medium cucumber, peeled
  • 1 red bell pepper, diced
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons chopped shallot
  • 2 tablespoons olive oil
  • 3/4 tablespoon salt

Directions: 

Mix all of your ingredients into a large bowl. Puree 3 cups at a time, transferring the pureed mixture into a separate bowl. Puree the remainder, and set aside some unprocessed ingredients to add at the end for a heartier texture. Serve at room temperature, or if it’s a super hot day, chill in the fridge for 1 hour or so.