In ancient Egypt, watermelon juice and its seeds were traditionally offered to quench the thirst of travelers.
If you are looking for a healthy choice to quench your thirst this summer, make it refreshing watermelon!
Chinese Medicine uses the fruit (Xi Gua) and the seeds (Xi Gua Ren) for dehydration and summer heat symptoms, which include thirst without desire to drink, a band-like headache, nausea, irritability, low appetite, heavy, weighted body sensation, low motivation, sluggish digestion, increased body temperature and sticky sweat.
Because of watermelon’s cooling nature it is often recommended to reduce your body’s inflammatory response. Research indicated that the effects of chronic, low-grade inflammation can contribute to conditions such as arthritis, asthma, atherosclerosis, diabetes and certain forms of cancer. Watermelon is also an excellent source of vitamins C, A, B6, B1, magnesium, thiamine and potassium.
The delicate flavors of cucumber and watermelon go hand in hand to create this sweet-and-savory chilled soup, perfect as a first course or as an appetizer on a hot summer night.
8 cups 1/4-inch-diced watermelon
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley
2 tablespoons minced shallot
2 medium garlic cloves, minced
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
3/4 teaspoon salt
Black pepper to taste
Mix ingredients in a large bowl. Puree about half of the mixture in a blender or food processor to the desired smoothness. Stir in the remaining diced mixture. Chill for at least one hour, to allow flavors to combine, and stir well before serving.
Serve chilled and enjoy!