Watermelon Gazpacho Recipe: Juicy watermelon combines with garden herbs, bell peppers and cucumbers to create this summer soup that requires no cooking.
• Watermelon is rich in two antioxidants, vitamins A and C, plus lycopene, a phytonutrient that may help reduce prostate cancer risk.
• 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.
• Onion and garlic add flavor and heart-protective nutrients as well.
• 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:
• Seedless watermelon saves time and effort. Select watermelons that are heavy for their size.
• Store whole watermelons at room temperature, but once they’re cut, refrigerate in an airtight container and use within five days.
• Choose any sweet onion variety, such as Vidalia, Maui or Walla Walla.
• Avoid bell peppers that are shriveled or bruised.
• 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.”
• If you’re really pressed for time, precut onion, bell pepper and watermelon are readily available in most supermarket produce departments.
• Leftover, refrigerated soup is good for several days.