It’s so refreshing and it’s another way to eat watermelon along with hydrating vegetables rich in fiber and also a really good idea for summer and a warm autumn. You can even take it to the beach with you if you continue swimming during autumn –it’s so cool and delicious that it will give you instant energy.
Note that watermelon doesn’t have any fat, it’s a good source of vitamin A, Β6, C, theiamine and in about 1,5 cup you get about 10-12mg lycopene, which is about 40% more than raw tomatoes.
Ingredients
3 cups diced watermelon
½ pepper
½ cucumber
1 small carrot
2 small tomatoes
2 tbsp tomato paste
some fresh basil and mint leaves
½ tbsp. ginger
salt, pepper
1 scallion
Method
Wash your vegetables, cut them and add them in the blender –make sure you add the watermelon first and then the rest. In the end add herbs and spices and blend them altogether
Refrigerate your soup for 3-4 hours to develop a rich flavor and adjust salt and pepper to taste.
For topping, you can use some of the soup’s vegetables, chopped together with some basil. If you want to be more… bold, add some chili flakes and make it spicy. Of course, you can experiment with other vegetables and see how many different vegetables you have on one plate!
