Time: 30 minutes to prepare - refrigerate for at least 2 hours before serving

Serves 4

Watermelon and cucumber consist mainly of water, so eating them helps you stay refreshed and hydrated. They are also low in calories and high in nutrition, with several vitamins, potassium, and antioxidants. In fact, watermelon has more lycopene (an important antioxidant linked to decreased risk of cancer, heart disease and age-related eye disorders) than any other fresh fruit or vegetable.

Ingredients

1/2 bunch mint, chopped (about 3/4 cup), plus more for garnish
2 large English (Kirby) cucumbers, peeled and sliced into roughly 1-inch pieces
1 cup seeded and diced watermelon, plus more for garnish
1/2 cup plain low-fat yogurt (regular or Greek) – nonfat yogurt also works for this recipe
1/4 sweet onion, thinly sliced
1 tablespoon chopped cilantro (leaves and tender stems)
1-1/2 tablespoons lemon juice
1/2 teaspoon grated fresh ginger (or 1/2 teaspoon ginger paste)
1/8 teaspoon cayenne pepper
1/2 teaspoon Kosher salt
Crumbled feta cheese for garnish
Pepitas for garnish
Chili-infused oil for garnish (optional)

Directions

Add the following ingredients to a food processor or blender: mint (except garnish), cucumbers, watermelon (except garnish), yogurt, sweet onion, cilantro, lemon juice, ginger, cayenne pepper, and salt. Puree in a food processor until smooth. If necessary, do this in two batches, adding half of each ingredient to each batch. Place pureed soup in a pitcher or large bowl, cover, and refrigerate for at least 2 hours.

Serve chilled. Generously top each serving with feta, pepitas, watermelon, and mint leaves. If you would like to add some heat (spice) to your soup, drizzle a little chili infused oil on top.

Leftover soup should be promptly refrigerated.