Kripalu Recipe: Watermelon and Sweet Corn Gazpacho

A fresh, summery take on gazpacho.

Serves 4.

4 cups watermelon, cut in 1-inch cubes
½ cup pomegranate or cranberry juice (or a combination of the two)
½ cup watermelon, cut in ¼-inch cubes
½ cup shredded romaine lettuce
¼ cup cucumber, cut in ¼-inch dice
¼ cup celery, cut in ¼-inch dice
½ cup corn kernels, removed from cob or frozen
3 tablespoons red bell pepper, cut in ¼-inch dice
1½ tablespoons red onions, cut in ¼-inch dice
½ teaspoon jalapeno peppers, minced
2 tablespoons chopped fresh mint, plus 1 tablespoon for garnish
2 tablespoons chopped basil, plus 1 tablespoon for garnish
4 tablespoons lime juice or 2 tablespoons lime juice and 2 tablespoons sherry vinegar
¾ teaspoon fine sea salt
1 tablespoon extra-virgin olive oil

Chill four shallow soup bowls.

Combine the 1-inch–cubed watermelon and the juice. Puree until smooth.

Mix in the remaining ingredients. Chill until ready to serve.

Divide the soup among the chilled bowls and garnish with the reserved basil and mint.