Watermelon Tomato Gazpacho Soup

This make-ahead chilled summer soup has two ingredients with the powerful antioxidant known as

lycopene. Watermelon and tomatoes are a great combination for those hot summer days when you want to eat well, but can’t bear to turn on your stove or even stand in your kitchen.

Serves 4


4 cups seedless watermelon, diced

2 large tomatoes, halved and cored

1 cup cucumbers, chopped (preferably Kirby or English)

1 small red bell pepper, chopped

¼ cup red onion, chopped

2 garlic cloves

½ jalapeño pepper, seeded

1 teaspoon cumin seeds, roasted

3-4 tablespoons red wine vinegar

Black pepper, freshly ground

  1. In a blender combine watermelon, tomatoes, cucumber, bell pepper, red onion, garlic, jalapeño, and cumin seeds. Purée until smooth.
  2. Pour into a large bowl, and add vinegar and a few twists of fresh black pepper. Taste for seasonings.
  3. Chill in the refrigerator until very cold, at least 30 minutes.
  4. Garnish with sliced avocado, cucumber, chopped red peppers, and onions.