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Watermelon Gazpacho

photo credit: Elizabeth Arraj. Recipe reprinted with permission from Healing the Vegan Way: Plant-Based Eating for Optimal Health & Wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. This summer-bright watermelon gazpacho is perfect for Mexican Independence Day and may bump up for your sex life , too.
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Ingredients
  

  • 6 cups chopped watermelon 1-inch cubes
  • ½ cup water or coconut water
  • ¼ cup freshly squeezed lime juice
  • ½ teaspoon seeded and diced jalapeño pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon chipotle chile powder
  • Pinch of sea salt
  • ¾ cup seeded and diced cucumber
  • ¾ cup peeled and diced jicama
  • 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

Instructions
 

  • Place the watermelon, water or coconut water, lime juice, jalapeño, chili powder, chipotle chile powder, and salt in a blender and blend well.
  • Add the remaining ingredients and stir well before serving. Serve immediately.

Notes

Variation: Replace the cilantro with fresh mint, and replace the cucumber and jicama with blueberries and chopped strawberries.