Spa Cuisine At Home: Watermelon Gazpacho



Photo from Dreamstime.

With summertime heading into full-swing, we surely want to spend less time in the kitchen and more time enjoying the outdoors. This fast, healthy, no-cook Watermelon Gazpacho is loaded with nutrients and will keep you refreshingly hydrated on hot days. This cold soup is elegant enough for a dinner party, but casual enough for a backyard barbecue. You can even eat it for breakfast!

Watermelon Gazpacho

1 large seedless watermelon
3-4 Roma tomatoes
1 large cucumber (peeled)
1 red pepper
6 scallions (green and white parts)
Cilantro (optional)
Feta cheese (optional)

1. Cut the watermelon in half, scooping out all of the flesh. Blend the watermelon well in a blender or food processor.
2. Finely chop the tomato, cucumber, red pepper and scallions (green onions). If you like a chunkier soup, you can chop them coarsely.
3. Using half of the empty watermelon shell as a bowl, add the blended watermelon and chopped vegetables and stir until combined. Chill well in the refrigerator.
4. Serve with optional cilantro and feta cheese on the side as a garnish.