15-minute-watermelon-gazpacho

Beat the heat with a bowl of sweet-and-spicy watermelon gazpacho, loaded with cubed jicama and cucumber for extra crunch. Make plenty: It’ll last in the fridge for a few days and tastes even better the second day.

Ingredient

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 chili 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

Direction

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