Keeping hydrated is essential to good health, especially in summer. Watermelon, cucumbers, and tomatoes each contain at least 85 percent water and are ranked among the best foods for hydrating. This gazpacho-like soup, adapted from one in “Mediterra: Recipes From the Islands and Shores of the Mediterranean” by Ben Tish, contains all three. It’s a delicious way to fill you up while slaking your thirst, whether eaten from a bowl with a spoon or sipped from a glass. A dollop of yogurt adds a protein boost. Serves 6-8. – Susan Puckett
Ingredients
- 1 ½ pounds roughly chopped watermelon (about 6 cups)
- 6 ounces cherry tomatoes
- 1 slice day-old white bread, crusts removed, roughly chopped
- 1 medium cucumber, lightly peeled and chopped
- 1 small garlic clove, peeled and roughly chopped
- ½ packed cup fresh mint leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar or lime juice (plus more if desired)
- 3 tablespoons extra virgin olive oil, plus more for serving
- Ice cubes and Greek yogurt for serving
Instructions
- Place the watermelon, cherry tomatoes, bread, cucumber, garlic, and half the mint leaves in a bowl. Season with about ½ teaspoon of salt and several grindings of black pepper. Sprinkle with vinegar or lime juice and half the oil and toss to coat.
- Transfer the mixture to a blender container and blend until very smooth.
- Transfer each blended batch to a large bowl and adjust seasonings and vinegar to taste. Whisk in the remaining oil, transfer to a pitcher, cover and refrigerate until thoroughly chilled.
- For maximum refreshment, place individual bowls or glasses in the freezer about 30 minutes before serving.
- Shred the remaining mint leaves. Pour the soup into bowls or glasses and garnish each with mint, a drizzle of oil, and an ice cube, and serve yogurt on the side.
Susan Puckett is an Atlanta-based food writer and cookbook author.
