Watermelon Electrolyte Gazpacho for Summer Hydration

Recipe Snapshot

• Blend-and-go soup ready in 15 minutes, ideal for heat waves and post-workout recovery.
• Watermelon and cucumber deliver natural electrolytes and antioxidants like lycopene.
• Light yet satisfying with 4 grams fiber and 200% daily vitamin C.

Ingredients

• 4 cups cubed seedless watermelon
• 1 large cucumber, peeled and chopped
• 2 ripe tomatoes, chopped
• 1 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 1/4 cup fresh basil leaves
• Juice of 1 lime
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon magnesium citrate powder (optional)
• Pinch of cayenne pepper (optional)
• Pumpkin seeds and microgreens for garnish

Instructions

1. Blend: Add watermelon, cucumber, tomatoes, bell pepper, onion, basil, lime juice, vinegar, salt, and optional magnesium to a blender. Blend until smooth.
2. Chill: Refrigerate at least 2 hours for flavors to marry.
3. Serve: Stir, taste for seasoning, and garnish with pumpkin seeds, microgreens, and a pinch of cayenne.

Why it works

Watermelon supplies hydration and potassium, while cucumber and tomatoes add additional electrolytes and antioxidants. Magnesium boosts recovery, and basil contributes anti-inflammatory compounds.

Serving ideas

Pair with grilled shrimp skewers or chickpea salad for protein. Serve in small glasses as a starter at summer gatherings.