Raw Watermeon Gazpacho

I LOVE watermelon any time of year. I cube it an include it in my salad. I use just simple mixed greens, some cubed watermelon and a dressing of Braggs, olive oil, sesame oil, ginger lime and agave. Simple but so incredibly delicious.

Watermelons are an excellent source of several vitamins: vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps heal wounds, prevent cell damage, promote healthy teeth and gums; and vitamin B6, which helps brain function and helps convert protein to energy.
Tomatoes have been highly touted as a great source for lycopene, a powerful that helps fight heart disease and several types of cancer — prostate cancer in particular. Watermelon, however, has the highest concentrations of lycopene of any fresh fruit or vegetable.

Watermelon also contains the amino acids citrulline and arginine, which can help maintain arteries, blood flow and overall cardiovascular function.

To choose a watermelon, look for one that is firm, heavy for its size, free of bruises and cuts and creamy yellow on the side that sat on the ground as it grew. Cut watermelon can be stored, covered, in refrigerator for 3 to 4 days.

Here is a refreshing drink using watermelon to keep you hydrated anytime.
Watermelon Agua Fresca (Fresh Water)



Watermelon Agua Fresca


• 3 cups cubed, seeded watermelon
• 1 1/2 cups water
• juice from 2-3 limes
• agave nectar or sweetner of choice

In a blender, puree the watermelon, then strain it through a fine sieve. In a pitcher, mix the strained juice with water. Add lime juice and natural sweetener to taste. Serve cold over ice.









I also LOVE gazpacho which is a cold soup traditonal to Spain but I sometimes have trouble with canker sores when I consume too many tomatoes so here is the same recipe using watermelon. You won't believe how refreshing this great tasting cold soup can be.

Watermelon Gazpacho

Ingredients

Watermelon Gazpacho

Serves: 6

• 8 cups finely diced seedless watermelon (about 6 pounds with the rind)
• 1 medium , peeled, seeded and finely diced
• 1/2 red , finely diced
• 1/4 cup fresh
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons red-wine vinegar
• 2 tablespoons minced shallot
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt

Directions

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.