For those who know me, they know my favorite summertime food is watermelon. I love watermelon any way you slice it, no pun intended! I had a watermelon gazpacho at a restaurant several years ago & knew that I had to recreate it. There is not much more refreshing on a hot day than a cup of this raw, vegan soup. Try it, you'll see! You really can modify this any way you want, just make sure the base is watermelon.
Blend all ingredients in Vitamix or good blender until smooth. You can add some roasted pumpkin seeds or chopped avocado on top when serving.
Serve chilled. Enjoy!
I was inspired to create this after tasting something similar in a café here in town. My husband named it and was not disappointed in the results!
A quick, easy, and delicious vegetable bean soup that is vegan and low-fat! It is very satisfying and perfect for a chilly night! The refried beans make it a bit creamy in texture.
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
Deb Harrell, ND
Deb teaches you how to use food as medicine to prevent & reverse disease! She is a Naturopathic Doctor &
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