Watermelon Gazpacho Recipe
By Julie Daniluk, RHN
Not only are watermelons 92% water, they are also packed with magnesium and potassium. Magnesium and potassium are often lost in our sweat during exercise, along with sodium, and need to be replenished immediately. Potassium and magnesium are known as electrolytes because they help carry the electrical signals in the body and allow our muscles to contract and relax.
This recipe is perfect for a hot summer night! Remember that the soup needs time to chill before serving.
Makes 10 cups.
- 1/2 cup diced red onion
- 8 cups watermelon, peeled, seeded and diced
- 1 1/2 cups English cucumber, diced
- 1 clove garlic, minced
- 1/4 cup apple cider vinegar, divided
- 1/4 cup organic olive oil, divided
- pinch of pink rock salt or grey sea salt, to taste
- 1 red pepper, seeded and diced
- Fresh herb such as basil
- Place all ingredients except oil and vinegar into a bowl and mix well.
- Transfer half the recipe to a blender and blend at high speed.
- Add half the vinegar and then slowly pour in half the olive oil. Salt to taste.
- Pour soup into a large bowl and then repeat the previous steps to make the second batch.
Recipe reprinted with permission by Julie Daniluk RHN and Random House
Canada / ©SlimmingMealsThatHeal2014. Check out Julie’s 100-Day Transformation Program.
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