I love making this refreshing and cooling soup for those hot summer nights when you just don’t feel like cooking.
Here are some fun facts about the nutrition power of this soup:
Watermelon and tomatoes are both high in lycopene, which is one of the most powerful antioxidants out there. It helps prevent cancer, improve eye health, and support a healthy brain.
Garlic and onion are great for the immune system.
Yellow bell pepper is high in vitamin C.
Cucumber naturally hydrating, high in fiber and minerals.
Solid nutrition and fresh flavors, all in one delicious and beautiful dish. Enjoy!
First, chop your fruit and veggies. This will take a little time, but the recipe will be really quick once you have everything prepped.
To the blender container, add the watermelon, coconut water, tomatoes (reserve half for garnish), garlic, red onion, green onion (reserve half for garnish), jalapeño pepper, mint (save some for garnish), sherry vinegar, lime juice, and olive oil (if using). Give everything a blend, until smooth. Then, add salt and pepper to taste.
Transfer mixture to a large bowl and stir in the chopped cucumber and bell pepper. Cover and refrigerate for a few hours (or overnight).
To serve, spoon into bowls and garnish with the reserved watermelon, tomatoes, green onion, and mint. Feel free to add some chopped avocado and microgreens as well.
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