Watermelon Gazpacho

Watermelon Gazpacho

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What is one of the easiest ways to keep hunger at bay while still cutting calories? Eat more soup!

In a recent Pennsylvania State University study researchers found that participants who ate soup before their main meal consumed fewer calories and felt more satisfied than those who did not have soup. The scientists proposed that the volume of the soup, rather than the actual number of calories contained in it, cued the participants satiety signals, and they ended up eating less. Soup is mostly water, and unlike calorie-laden coffees and sodas, the body actually perceives soup as food.

It is important to keep in mind that not all soups are created equal. Steer clear of cream or cheese based soups that can pack in hundreds of calories per cup, and pay attention to the sodium content of canned soups and broths. Also, you cannot live by soup alone! I am not endorsing a diet consisting solely of low-calorie soups, but rather I am suggesting that broth-based soups can be used in conjunction with a well-balanced diet in order to maintain or get to a healthy weight without suffering through as many hunger pangs. The infamous cabbage-soup diet may work for some people for a few days or weeks, but eventually people will stop restricting themselves so severely and regain any weight they may have lost.

One of my favorite summertime soups is gazpacho; there is something undeniably refreshing and restorative about chilled fresh seasonal produce. This twist on the traditional gazpacho replaces the tomato with watermelon, which is just coming into season!

Watermelon Gazpacho
serves 4

6 cups diced watermelon
1 cucumber, seeded and chopped
¼ of a small red onion
2tbs fresh parsley or cilantro
2tsp balsamic or red wine vinegar
½ of a jalapeño pepper, seeded
salt to taste
½ lb cooked shrimp

1.Mix all ingredients except for the shrimp together in a large bowl.
2.Transfer half the watermelon mixture to a blender and pulse until smooth.
3.Repeat with second half of watermelon.
4.Serve at room temperature or refrigerate for 2-3 hours. Top gazpacho with cooked shrimp immediately before serving.

Note: Feel free to dial the heat of this soup up or down by using the jalapeño seeds or omitting the pepper entirely.

Nutrition facts per serving: 145 calories, 0.5g fat, 20g carbohydrates, 2g fiber, 11.5g protein

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