It’s hot and who wants to cook?

So here’s a solution, cold soups. They are not cooked, which means its raw ingredients — fruits, vegetables and herbs — are preserved. They are high in antioxidants; they lower our blood pressure and make us feel energetic.

So grab a spoon and get chillin’.


By Barbara Rolek


4 to 6 Servings

4 cups diced seedless watermelon, divided

1 tablespoon lime zest

2 tablespoons fresh lime juice

1 teaspoon salt, more to taste

1 to 2 cloves garlic, minced

1 cup diced ripe tomato

1 cup diced seedless cucumber, peeled if desired

1/2 cup diced orange or yellow bell pepper

3 tablespoons minced red onion

1 tablespoon balsamic vinegar, or red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon finely chopped jalapeño

pepper, optional

Freshly ground black pepper, to taste

2 tablespoons minced cilantro, dill, or

parsley, whole sprigs for garnish, if desired

Pinch sugar

Lime wedges, optional


Gather the ingredients.

Purée 3 cups of the watermelon. Transfer to a large bowl, add the lime zest and juice, salt, garlic, tomato, cucumber, bell pepper, onion, vinegar, oil, jalapeno, if using, ground pepper, herbs, and sugar.

Add the remaining 1 cup diced watermelon. Fold together.

Chill until serving time. For a pretty presentation, fill clear glasses with the gazpacho and garnish with a slice of lime and a fresh herb sprig, if desired.

Courtesy thespruceeats.com

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