Watermelon Gazpacho

FOOD AS MEDICINE:

Tomatoes are jam-packed with vitamins A, B, C, and K. They also contain high levels of potassium and chromium, which aid in stabilizing blood sugar and ward off those pesky sugar cravings. Tomatoes can be eaten in a variety of ways, both raw and cooked. Eating them both ways provides for the best balance of nutrients. Watermelon and cucumber both boast particularly high water content, which help to increase hydration while holding over our appetite and also providing a nice delivery of antioxidants. Watermelon is high in the antioxidant lycopene, which helps to prevent against certain types of cancer and is heart protective. It has also been shown to have blood pressure lowering effects and is a natural diuretic. Cucumbers are also known for their hydrating effects and are high in B vitamins as well as potassium and fiber. Combining these fruits that are abundant in the summer creates a silky smooth blender soup that is bursting with flavor and takes less than 5 minutes to make! Serve with grilled protein of your choice like pasture-raised pork chops, chicken thighs or steak to make this a perfect summer meal!

INGREDIENTS:

4 cups seedless watermelon, cubed
1 pound heirloom tomatoes (about 2-3), roughly chopped

1 medium cucumber, roughly chopped
1 jalapeno pepper, seeds removed, roughly chopped
1⁄4 cup cilantro
1⁄4 cup basil
2 Tablespoons red wine vinegar
2 Tablespoons olive oil
juice of 1 lime

1 teaspoon sea salt
1⁄4 tsp black pepper

1 medium avocado, cubed, for garnish

2 oz feta, optional, for garnish (omit for dairy free)

DIRECTIONS:

Place the watermelon, tomatoes, cucumbers, jalapeno and herbs in a food processor. Blend until smooth, then add the vinegar, olive oil, lime juice salt and pepper. Season to taste. Serve chilled, garnished with the avocado, feta if desired and additional chopped basil and cilantro.