This blog’s relaunch has brought back many memories. I have been going through my old posts and recipes and many of them put a smile on my face. I am reposting, reediting and taking new pictures (if needed) of the best ones. Others will need work before being reposted. And some will have to go (“what was I thinking when I made this” has come to my head a couple of times). But this is not the case with this watermelon gazpacho recipe.
I had a lot of fun preparing this recipe. It was easy to make, yummy, and so refreshing for the hot summer months. Last week I received an email from Helen Nichols praising that recipe. She also invited me to read her article 25 Science-Backed Health Benefits of Watermelon. Who would’ve thought watermelon was such a superfood? After reading the article I will never see watermelon the same way again. So I decided it was time to repost this recipe. We still have watermelons at the markets in Mexico. I will experiment with this ingredient more before they’re gone for the season.
- 6 cups cubed seedless watermelon
- ¼ cup cranberry juice
- ½ cup peeled, seeded, finely chopped cucumber (I only cubed the cucumber, most of its fiber is in the skin and seeds)
- ½ cup seeded, finely chopped red bell pepper
- ½ cup chopped celery
- ¼ cup finely chopped red onion
- ¼ tsp salt
- juice of 1 lime
- fresh mint leaves for garnish
- Combine all ingredientes in a large bowl (except mint leaves) and refrigerate for at least 2 hours before serving.
- Serve on deep bowls and garnish with mint leaves.