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Fight Sun Damage From the Inside: Watermelon Gazpacho Recipe

Eating healthy involves so much more than just counting calories and cutting back on junk food. And the effects of nutritious food on our bodies goes way beyond how well our pants fit.

Nutrient-dense foods pack so many health benefits for our bodies, from the inside out. Not only does eating healthy help with our weight and internal health (cholesterol, blood pressure, etc.), it also reflects in our hair, skin and nails. 

To remedy some of your most annoying beauty trouble spots (such as sun damage), you may need to look no further than your local farmer's market. Alexis Wolfer, beauty editor and Editor-in-Chief of The Beauty Bean, has developed some delicious and healthy recipes that are packed with the right vitmains and nutrients to combat some of your most stubborn beauty issues.

In her book The Recipe for Radiance, Alexis shares some recipes that you can not only eat, but also apply (see her recipe for a DIY Age-Reversing Wine Mask). For the summer, we just had to share the recipe for Watermelon Gazpacho. Not only is the chilled soup light and refreshing for summer, but it also helps combat sun damage after those long days outdoors. 


Watermelon Gazpacho | Skinny Summer Recipes


If you've found yourself too scorched from the sun, then whip up this summery and refreshing Watermelon Gizpacho. Lycopene is found in both tomatoes and watermelon, and can help fight sun damage. As always, protect your skin beforehand with a high SPF and be mindful how long you stay out in the sun.


Watermelon Gazpacho

  • 3 vine tomatoes, chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 cups watermelon, seeded
  • 1 clove garlic
  • 2 tablespoons fresh lime juice
  • 1/4 cup roasted almonds
  • 1/2 tablespoons sweet smoked paprika
  • 1 medium cucumber, peeled and divided
  • Salt, to taste
  • Cayenne pepper (optional)
  • 2 tablespoons diced sweet onion

On medium heat, saute tomatoes in the oil until fork-tender. Transfer to a blender.

Add watermelon, garlic, lime juice, almonds, paprika and half of the cucumber. Blend until smooth. Add salt to taste and cayenne pepper, if desired. 

Refrigerate until chilled and ready to serve. Stir in the diced onions. Thinly slice the remaining cucumber.

Top soup with the cucumber slices. 

Serves: 2-4

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