A Taste of Summer: Delicious Watermelon Recipes

Did you know

Watermelons are about 92% water, making them an excellent way to stay hydrated during the hot summer months.

Summer is here and at KSP we always like you to try something different. Watermelons are flooding the market already. This summer fruit is packed with water and a lot of goodness and has very few calories. Watermelons are a powerhouse of antioxidants and rich in Vitamin C. It helps lower blood pressure, is excellent for bone health, improves eyesight and boosts the immune system. So eat it whole or add it to your soup and reap the benefits this summer.

3 Recipes Using Watermelons

We’re sharing 3 recipes with you that use watermelon in different ways. Each recipe is very easy to make and very refreshing when temperatures start to soar.

Let me ask you

What’s gazpacho? Don’t Google it, we tell you! Gazpacho is a Spanish-style soup that is traditionally made with tomatoes and served chilled. But there are so many ways to create your own spin on traditional gazpacho, so here is ours – Watermelon Gazpacho.  Trust me when I say this, using watermelon instead of tomatoes in the gazpacho is just blissful to beat the summer heat.

Watermelon Gazpacho

Ingredients

• 2 Cups cubed fresh Watermelon
• 3 large Tomatoes, halved and cored
• 1 small Cucumber, peeled and seeded
• 1 medium Red Bell Pepper, cored
• 1/2 small red Onion, peeled
• 2 small Garlic cloves, peeled
• 1/3 cup packed fresh mint leaves
• 3 Tbsp Olive Oil
• 3 Tbsp Vinegar
• 1 Tsp fine Sea Salt
• 1/2 Tsp freshly-cracked Black Pepper
• 1/4 Tsp ground Cumin
• 1 thick slice of White Bread, soaked, crusts removed
• 1 Green Chilli/Jalapeno ( optional) – just for the extra kick

Optional garnishes: homemade croutons, chopped fresh mint, a drizzle of olive oil, and/or any leftover chopped gazpacho ingredients

Method

• Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
• Refrigerate in a sealed container for 4 hours, or until completely chilled.
• Serve cold, topped with your desired garnishes.

NOTES

*To core the tomatoes: Simply scoop out and discard the seeds and any tough white core.

**To soak your bread: Cut away the crusts.  Then run the bread under the sink for a second to soak it with water, ring it out completely, and add the bread to the blender or food processor.

Scroll down for more recipes using

watermelon to stay hydrated this summer.