by Eleonora Gafton, MS, CNS, LDN, CHHC, Cooking Lab Manager and Adjunct Faculty of Maryland University of Integrative Health.
Watermelon is closely related to the cucumber family. It has half the sugar of an apple and has high water content; thus it is excellent for staying hydrated during the summer months. The seeds can be toasted and enjoyed like pumpkin seeds. Watermelon is high in Vitamin C and A and potassium. It is an excellent cooling food.
This recipe can be adapted to any seasonal fresh veggies. It is a nice and cooling soup filled with great antioxidants.
- 1 medium seedless watermelon
- 1 zucchini, diced
- 1 small kohlrabi or turnip, diced
- 1/2 cup diced red onion
- 4 sweet mini peppers, diced (red, orange, yellow)
- 4 small tomatoes, diced (for added color, try yellow and orange tomatoes if available)
- 2 cloves of garlic, minced
- 3/4 cup chopped cilantro
- 1 Tbsp. basil, chopped (for an added kick, try spicy basil if available)
- 1/4 cup balsamic vinegar
- Juice & zest of 2 limes
- 2 Tbsp. minced fresh mint
- 1 tsp. sea salt, to taste
- Fresh ground black pepper, to taste
- 1 avocado, small diced for garnish
- 1/4 cup chopped lemon balm (optional)
- 1/2 cup Maryland crab meat, cooked (optional)
Cut watermelon into chunks then purée in a Vitamix or blender.
In a large bowl, combine watermelon purée with all the chopped and minced ingredients.
Let sit in the fridge for about an hour and then check and adjust flavor. Add one diced avocado and crab meat and serve chilled.
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