Watermelon replaces tomatoes in this sweet and savory gazpacho

Cold soup may seem like an odd idea, and cold watermelon soup may seem even stranger. But when the weather’s warm, our Watermelon Gazpacho just might be the dish that delights your family and friends.

In this sweet and savory soup, the watermelon balances the flavors of red peppers, cucumbers, onions and cilantro. The final product is a combination of tastes that are rich and slightly tangy.

Traditional gazpacho includes tomatoes, and it originated centuries ago in southwestern Europe, where hot summers created the need for refreshing meals. We’ve replaced the tomatoes with watermelon, which contains potassium, a mineral that helps lower blood pressure, and vitamins A, B6 and C. Vitamin A is important for skin and eye health, while vitamin C helps strengthen the immune system. Watermelon is also a good source of lycopene, an antioxidant that gives the fruit its red color and may help prevent cancer and heart disease.

Watermelon contains 92% water, so it’s great for keeping you hydrated in the summer. After you’ve served it as a low-calorie snack or dessert, you can use the leftovers in our soup. In addition, watermelon soup will help ensure you’re getting your daily allotment of fruits and vegetables with one vegetable and half of a fruit per serving.

The flavors of this soup merge and get better as it chills. You can prepare it in advance for a snack or serve it as a side dish for lunch or dinner. Garnish the chilled soup with plain Greek yogurt, sliced avocado or a little feta cheese.

Bethany Thayer is a registered dietitian nutritionist with Henry Ford Health. For more recipes and health information, visit henryford.com/blog. For questions about today’s recipe, email [email protected].

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Serves: 6 / Prep time: 20 minutes / Total time: 20 minutes

4 cups watermelon, cubed, seeds removed½ cup red bell pepper, diced2 English cucumbers, chopped¼ cup red onion, chopped½ jalapeno, seeded2 tablespoons red wine vinegar¼ teaspoon ground cumin¼ teaspoon salt¼ cup fresh cilantro, chopped

Add watermelon, red bell pepper, cucumber, red onion, jalapeno, red wine vinegar, cumin and salt to a blender. Puree until smooth. Divide evenly into individual serving bowls and top with cilantro.

From Henry Ford LiveWell.

45 calories (1% from fat), 0 grams fat (0 grams sat. fat), 13 grams carbohydrates, 2 grams protein, 100 mg sodium, 0 mg cholesterol, 31 mg calcium, 2 grams fiber. Food exchanges: 1/2 fruit, 1 vegetable.